Homemade Mussel Chowder
|Steamed mussels||2 Quart (And Their Liquid)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Onion||1 Large, chopped|
|Stalk celery||1 , thinly sliced|
|Button mushrooms||1⁄2 Pound, sliced|
|Homemade chicken broth/1 can, 14 1/2 ounce regular strength chicken broth||2 Cup (32 tbs)|
|Half and half/Light cream||1 1⁄2 Cup (24 tbs)|
Remove mussels from shells; discard shells.
Line a colander with moistened cheesecloth; pour mussel liquid through cloth.
Measure liquid; you need 1 1/2 cups (add water, if necessary).
Melt butter in a 3- to 4-quart pan; add onion, celery, and mushrooms.
Cook, stirring occasionally, until mushrooms are soft and lightly browned, 15 to 20 minutes.
Add bay leaf, paprika, broth, and mussel liquid.
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Remove bay leaf.
Stir in half-and-half and mussels, then cover and place over low heat just until hot; do not boil.