POTATO MUSSEL CHOWDER
Creamy mussel chowder from the East Coast.
Provided by Dave Mottershall
Categories Canada
Time 1h
Number Of Ingredients 16
Steps:
- Wash and scrub mussels free of beards and dirt.
- Add mussels to large pot with white wine, garlic and thyme. Steam for 5-7 minutes or until all mussels are open.
- Strain mussels from pot saving every drop of the mussel broth.
- Shuck mussels from shell and keep chilled, discard any mussels that don't open.
- In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat. 6. Add carrots, celery and onions to pot and sweat for 3-5 mins.
- Add potatoes and cook for additional 3 minutes.
- Add butter and melt completely.
- Add flour and mix to create a roux. Cook roux until it smells like toasted butter about 3-5 mins.
- Add the mussel broth and whisk to break up the roux.
- Add milk and cream and continue whisk over med heat to cook roux and remove any flour flavour.
- Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching.
- When chowder has thickened add mussels and haddock into chowder
- Season to taste and finish with chopped chives and other greens. Enjoy!
Nutrition Facts : Calories 864 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 63 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 340 grams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
FRENCH COUNTRY FISH & MUSSEL STEW
This rustic fish broth is perfect for entertaining. Use sustainable white fish such as haddock and add to a saffron-flavoured light sauce
Provided by Sara Buenfeld
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick pan with a lid. Add the bacon or turkey rashers and stir-fry over a high heat for 1 min. Pour in the stock, then stir in the saffron, carrot, celery and leeks. Cover and cook for 10 mins over a medium heat.
- Add the tomatoes and beans to the pan, and cook for 10 mins more until the veg is tender. The consistency will be quite brothy, so if you fancy a thicker texture, use a hand blender and purée a little soup in the pan to thicken it.
- Stir in the fish and mussels, cover and cook for 5 mins more until the fish is just cooked and the mussels open. There will be too many shells, so take some of the mussels out of them. Stir through the parsley, then ladle into soup plates.
Nutrition Facts : Calories 323 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 49 grams protein, Sodium 2.1 milligram of sodium
BUTTERNUT SQUASH AND MUSSEL SOUP
Provided by Food Network
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- The first thing you have to do is clean the mussels. Put them in a colander and rinse them under cold running water to remove any sand and grit. Mussels often have little threads that look like seaweed hanging off them called beards. Rip them off. The mussels should be closed; discard any that are open.
- Heat 1/4 cup olive oil in a large saucepan over medium-high heat. Add the garlic and chile pepper and cook for a minute. Add the mussels, wine, and salt and pepper to taste and stir together. Bring to a simmer and cover with a lid, allowing the mussels to steam open, which should take about 5 minutes. Cook until all of the mussels are fully opened. Discard any unopened mussels. Let this cool down a bit. Remove and discard the garlic. When the mussels are cool enough to handle, shell them and discard the shells. Put the mussels in their broth and set aside.
- In another large saucepan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion, butternut squash, and salt and pepper to taste. Cook until the onion gets slightly golden, about 8 minutes. Add the pasta and mix together. Add 3 cups water, bring to a simmer and cook, stirring, until the pasta is done and the squash is fork-tender, about 12 minutes. Eyeball it here: If your ingredients need to cook longer and you need more liquid, add more water. If you want to give the soup a creamier consistency, mash half of the squash with the back of a fork.
- Add the mussels and broth to the squash and pasta mixture; let it simmer for about 5 minutes to combine the flavors. Remove from the heat and add the Parmigiano before serving. Top with the parsley.
NEW ENGLAND SEAFOOD CHOWDER
Categories Soup/Stew Milk/Cream Fish Leafy Green Potato Lunch Bacon Curry Kale Butternut Squash Fall Winter Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 12
Steps:
- To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.
TOBY'S MUSSEL CHOWDER
Provided by Food Network
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain, reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed.
- In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk, chopped mussels and bring back to simmer. Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread.
SEAFOOD CHOWDER WITH SQUASH
Provided by Michael Anthony
Categories Soup/Stew Fish Shellfish Dinner Lunch Seafood Bass Mussel Shrimp Winter Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 33
Steps:
- Make the chowder base. In a medium pot, heat the olive oil over medium-low heat. Add the onion and cook until softened, about 6 minutes. Add the leek, shallot, garlic, and ginger and cook, stirring occasionally, until the leek is softened, about 6 minutes. Add the squash, carrot, and curry powder, season with salt, and cook, stirring, for a few minutes.
- Raise the heat to medium-high, add the lemongrass, bay leaf, coconut milk, and broth, and bring to a simmer. Cook the chowder base until the squash and carrots are very tender, about 30 minutes.
- Meanwhile, make the mussels. In a medium pot, heat the olive oil over medium-low heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Increase the heat to high, add the wine, and bring to a boil. Add the mussels, cover the pot, and steam them until they just open wide, 3 to 4 minutes.
- Using a slotted spoon, transfer the mussels to a medium bowl. Remove the mussels from the shells; discard the shells and any mussels that haven't opened. Strain the broth into a small bowl.
- Once the squash is tender, discard the lemongrass and bay leaf. Process the chowder base in a blender until very smooth and creamy, then pass through a fine-mesh strainer into a large pot.
- Bring the chowder base to a simmer, then add the raw diced squash, potatoes, and turnips and cook until tender, about 10 minutes. Add the radishes, shrimp, and sea bass and simmer for about 3 minutes. Stir in the mussels and red pepper. The soup's consistency should be thinner than traditional chowder-add a splash of the reserved mussel liquid, if needed. Season with a touch of salt and pepper. Serve the chowder in bowls, topped with a drizzle of extra-virgin olive oil, the red onion, chives, and Aleppo pepper.
SEAFOOD CHOWDER
This chowder of root-cellar vegetables, clams and fish is one of the easiest and best things to cook for a weekend dinner with family and friends. Use a mixture of butter and the powdered dried seaweed called dulse as the flavored fat in which you sauté the vegetables before deglazing them, and each individual flavor in the resulting stew will pop - from carrot to leek, parsnip to potato, bacon to clam to scallop to fish. The seaweed is a powerful flavor enhancer. You can omit it if you want, but really, you shouldn't.
Provided by Sam Sifton
Categories soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. You should have 5 or 6 cups. Remove clams from shells, and set aside as well.
- Rinse out the pot, and return it to the stove. Add 1 tablespoon of the butter, and turn heat to medium-low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Add the dulse and the leeks to the fat, and cook, stirring frequently, until the leeks are soft but not brown, about 10 minutes. Add the remaining 1 tablespoon butter, then stir in the carrots, parsnips, potatoes and wine, and continue cooking until wine has evaporated and the vegetables have just started to soften, approximately 5 to 7 minutes. Add enough clam broth to just cover them, approximately 4 to 5 cups, reserving the rest for another use. Add the thyme and the bay leaves.
- Partly cover the pot, and simmer gently until vegetables are tender, approximately 10 to 15 minutes.
- Meanwhile, chop the clams into bits about the size of the bacon dice. When the vegetables are tender, add the cream, and stir in the chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer. (Do not let chowder come to a full boil.) Remove the thyme and the bay leaves, and discard.
- If serving right away, slip the fish fingers into the chowder, place the scallops on the surface and allow them all to cook into translucence in the heat, approximately 5-7 minutes. But chowder improves mightily if it sits overnight to cure. If you have the time, don't add the fish and scallops right away, but allow the chowder to chill in the refrigerator overnight, then reheat it to a bare simmer before adding and cooking them through. Season to taste with salt and pepper, and serve, garnished with the chopped parsley.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 32 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 656 milligrams, Sugar 6 grams, TransFat 0 grams
MUSSEL, FISH AND BUTTERNUT CHOWDER ... OR STEW!
Chowder? Well, it's more like a saucy stew! This is simple, rustic, quick and easy, and you can taste and adjust seasonings. Sweetish vegetables go wonderfully well with seafood, and the tiny chilli pepper bite is great. Great for an easy main meal, but do serve it with crusty bread and a crisp, dry white wine. I also made a large salad as a starter. This might be enough for 4 as a starter, but if this is a main dish it probably serves only 2 - 3 generously!
Provided by Zurie
Categories Stew
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Please note that this is a simple and rustic dish, meant to serve with nice crusty bread and wine!
- Rinse the mussels (usually there are grit, and also remove any beards still left) and let defrost if frozen. Mussels on the half shell is usually sold par-boiled, so don't let them boil, just let them heat to simmering in the chowder.
- Cut the fish into large chunks. Likewise, if you have bought ready-cut butternut chunks, cut them into smaller pieces. Peel and chop the onion, and peel and chop the potatoes.
- While prepping those, heat the oil in a large pot.
- Fry, all at once, the onion, potatoes and butternut (or pumpkin) pieces. Stir well over high heat so they start to fry well.
- Add the chicken broth, turn heat down to a low simmer. After about 5 - 10 minutes, add the wine. (You could add water, or water and wine, but it is not as flavourful).
- Let simmer another 5 - 10 minutes, until vegetables are soft, then add the sugar, nutmeg, garlic and hot pepper flakes.
- Stir well, then add the fish. Simmer a few minutes until the fish turn opaque.
- Add the rinsed mussels. By this time some will have detached from the shells, and other will still be attached. No matter, that's the way it always goes, and just remove the empty shells!
- Stir through, and let the mussels simmer about 5 minutes.
- Add the lemon juice and the cream, stir through, let simmer for a few minutes, taste for seasoning, and it's ready.
- NOTE: You can make this earlier in the day or afternoon, let it cool, and then gently heat again. Do not let it boil. It develops more flavour when it has a chance to stand. Reheat over slow heat.
Nutrition Facts : Calories 892.7, Fat 50.3, SaturatedFat 21.6, Cholesterol 172.5, Sodium 634.7, Carbohydrate 73.8, Fiber 10.1, Sugar 14, Protein 28.9
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