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Homemade Mussel Chowder

the.instructor's picture
Ingredients
  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
  Bay leaf 1
  Paprika 1⁄2 Teaspoon
  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)
Directions

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).
Set aside.
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled

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