San Francisco Inspired Mussel Chowder Recipes

POTATO MUSSEL CHOWDER

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!

TOBY'S MUSSEL CHOWDER

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.

MUSSEL CHOWDER

Steps:

• Place 1 cup of wine, the water and the lemon juice in a large pot and bring to a boil. Lower heat, add the mussels, cover and steam, shaking the pot from time to time, until the mussels open, about 7 minutes. Set aside until cool enough to handle. Pull the mussels from the shells and refrigerate. Reserve the broth.
• Melt the butter in a large, wide pot over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the carrots and potatoes and cook for 4 minutes longer. Add the mussel broth and the remaining wine and simmer for 15 minutes.
• Turn the heat to low and stir in the milk and cream. With the liquid barely at a simmer, cook for 30 minutes. Stir in the saffron and cook for 5 minutes longer. Add the mussels, salt and pepper and cook just until the mussels are warmed. Ladle into bowls and garnish with the basil. Serve immediately.