Tobys Mussel Chowder Recipes

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POTATO MUSSEL CHOWDER



Potato Mussel Chowder image

Creamy mussel chowder from the East Coast.

Provided by Dave Mottershall

Categories     Canada

Time 1h

Number Of Ingredients 16

3 lbs mussels
1 cup white wine
1 clove garlic minced
3 sprigs thyme fresh
1/4 lb pancetta small diced
3 large carrots small diced
4 stalks celery small diced
2 medium onions small diced
4 large potatoes medium diced
1 lb butter unsalted
2 cups all-purpose flour
1 lb haddock cut into 1 inch pieces
2 L whole milk
1 L heavy cream 35%
salt and pepper to taste
3 tbsp chives chopped

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

SAN FRANCISCO-INSPIRED MUSSEL CHOWDER



San Francisco-Inspired Mussel Chowder image

Since chowder is a regional dish, it's not surprising there are many variations to choose from. My version is based on one I tasted at a restaurant by the waterfront in the Bay Area, which consisted of fresh clams cooked in a velvety, creamy sauce with potatoes and bacon. Since I love mussels, I decided to use them instead of clams. If you really want the full San Francisco experience, remove the mussels from their shells, stir the meat back into the chowder and serve in a sourdough bread bowl.

Provided by Carla Hall

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 14

4 bacon slices, chopped
1/2 cup chopped scallions (white and light green parts), plus more for garnish
3 cloves garlic, minced plus 1 whole clove
1/2 teaspoon kosher salt, plus more for seasoning
2 thyme sprigs
1 lemon, zest peeled into strips with a vegetable peeler
2 cups fish stock
2 medium Yukon Gold potatoes, peeled and diced
Pinch of ground white pepper
1 pound mussels, scrubbed and debearded
1 cup heavy cream
Olive oil
1 baguette, sliced
1 clove garlic, whole

Steps:

  • Cook the bacon in a large deep skillet with 1 tablespoon olive oil over medium heat until crispy, stirring occasionally, about 6 minutes. Transfer to a plate lined with paper towels, reserving the drippings in the skillet.
  • Cook the scallions in the reserved bacon drippings over medium heat, stirring frequently, until softened. Place the minced garlic on your board and sprinkle with a generous pinch of kosher salt, then use the side of a chef's knife to scrape into a paste. Add the garlic, thyme and lemon peel strips and cook until fragrant, 2 minutes. Add the fish stock and potatoes, 1/2 teaspoon salt and a pinch of white pepper; bring to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 5 minutes.
  • Increase the heat to medium-high, add the mussels, cover and cook until the mussels have opened, 2 to 3 minutes. Remove from the heat and discard any mussels that have not opened.
  • Return the pan to the heat and simmer until the liquid is slightly reduced, about 2 minutes. Stir in the heavy cream and lemon juice. Top the mussels with the cooked bacon and extra sliced scallions.
  • Preheat a grill pan over medium-high heat. Brush the baguette slices with a little olive oil, then add to the grill pan and cook until golden brown, 2 minutes per side. Remove from the pan and rub with the whole garlic clove. Served the mussels with the grilled bread.

LIGHTLY CURRIED MUSSEL CHOWDER



Lightly Curried Mussel Chowder image

Provided by Food Network

Categories     main-dish

Yield Makes about 9 cups; serves 8 a

Number Of Ingredients 14

5 pounds medium PEI mussels or other cultivated mussels (or 6 pounds wild)
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
1 teaspoon finely chopped fresh ginger (pinky-tip-sized piece)
2 cloves garlic, finely chopped (2 teaspoons)
1 small red bell pepper (4 to 6 ounces), cut into 1/2-inch dice
1 medium onion (7 to 8 ounces), cut into 1/2-inch dice
1 tablespoon Madras curry powder
1/4 teaspoon cayenne pepper
1 pound Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
1 1/2 cups heavy cream (or up to 2 cups if desired)
Kosher or sea salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
3 scallions, thinly sliced

Steps:

  • Clean and debeard the mussels. Stem them open. Strain the broth; you should have 4 cups of broth (and 1 pound of mussel meat). Cover the shelled mussels and keep refrigerated until ready to use.
  • Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown. Using a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
  • Add the butter, ginger, garlic, bell pepper, onion, curry powder, and cayenne pepper to the pot and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the pepper and onion are softened but not browned.
  • Add the white potatoes and the reserved mussel broth, turn up the heat, and bring to a boil. Cover and cook the potatoes vigorously for 5 minutes. Add the sweet potatoes. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Lower the heat to medium, cover, and cook for 6 to 8 minutes longer, until the white and sweet potatoes are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes and sweet potatoes against the side of the pot and cook a minute or two longer to release their starch.
  • Remove the pot from the heat and stir in the mussels and cream. Mussels are not as salty as clams, but you will still need to exercise a light hand as you season the chowder with salt. Add black pepper to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees F) for a few minutes.
  • Ladle the chowder into cups or bowls, making sure that the mussels, bell pepper, onion, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped cilantro and scallions.

STEAMED MUSSELS WITH GARLIC AND PARSLEY



Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

Steps:

  • Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
  • Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
  • Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

MUSSEL CHOWDER



Mussel Chowder image

Provided by Molly O'Neill

Time 1h15m

Yield Six first-course or four main-course servings

Number Of Ingredients 14

2 cups white wine
1/2 cup water
2 tablespoons fresh lemon juice
5 pounds mussels, scrubbed, beards removed
2 teaspoons unsalted butter
4 medium leeks, halved lengthwise and thinly sliced crosswise
2 carrots, peeled and cut into 1/4-inch dice
2 cups red potatoes, cut into 1/4-inch dice
2 cups whole milk
1/2 cup heavy cream
1/4 teaspoon saffron threads
2 teaspoons kosher salt
Freshly ground pepper to taste
1/4 cup fresh basil leaves, cut crosswise into thin strips

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.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 9 grams, Sodium 1659 milligrams, Sugar 9 grams, TransFat 0 grams

MUSSEL CHOWDER



Mussel Chowder image

Categories     Soup/Stew     Milk/Cream     Mussel     White Wine     Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 13

4 1/2 lb mussels (preferably cultivated), cleaned and steamed , using half white wine and half water and reserving cooking liquid
2 medium leeks (white and pale green parts only), finely chopped
2 medium carrots, finely chopped
2 large orange bell peppers, finely chopped
1 large shallot, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
2 tablespoons olive oil
2 large garlic cloves, minced
1/2 cup dry white wine
1/4 cup heavy cream
Accompaniment: crusty bread

Steps:

  • Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Set aside 24 mussels in their shells, then shuck remainder and halve them crosswise.
  • Wash chopped leeks in a bowl of cold water, then lift out and drain well.
  • Cook leeks, carrots, bell peppers, and shallot with salt and pepper in butter and oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 7 minutes. Stir in garlic and cook, uncovered, stirring, 1 minute. Add strained mussel cooking liquid and wine and simmer 10 minutes.
  • Stir in halved mussels and cream and simmer, stirring, 5 minutes. Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Season with salt and pepper.

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