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Mussel Chowder

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  Mussels in shells 2 Pound (1 Kilogram)
  White fish fillets 8 Ounce, skinned (250 Gram)
  Butter 1 1⁄2 Ounce (45 Gram)
  Onion 1 , chopped
  Celery sticks 2 , chopped
  Garlic 1 Clove (5 gm), crushed
  Plain flour 1⁄4 Cup (4 tbs)
  Fish stock 4 Cup (64 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  White pepper To Taste
  Salt To Taste
  Bouquet garni 1
  Long grain rice 1⁄3 Cup (5.33 tbs), cooked
  Saffron strands 2
  Egg yolks 2
  Cream 3 Tablespoon
  Chopped parsley 2 Tablespoon

Scrub the mussels clean and cut the fish into 4 cm (1 1/2 inch) pieces.
Melt the butter in a pan, add the onion, celery and garlic and cook for 2 minutes, without browning.
Stir in the flour and cook for 2 minutes.
Gradually stir in the stock and bring to the boil.
Stir in the wine, and season with salt and pepper to taste.
Add the fish, bouquet garni and mussels.
Cover and cook for 5 to 7 minutes or until the fish is tender and the mussel shells have opened; discard any that do not.
Stir in the rice and saffron, and heat through.
Discard the bouquet garni.
Blend the egg yolks and cream together.
Pour 1 tablespoon hot soup onto the egg mixture and mix well.
Remove the soup from the heat and stir in the blended mixture with the parsley.
Serve immediately.

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Mussel Chowder Recipe