POTATO MUSSEL CHOWDER
Creamy mussel chowder from the East Coast.
Provided by Dave Mottershall
Categories Canada
Time 1h
Number Of Ingredients 16
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
LEEK AND POTATO CHOWDER
This recipe is my tribute to James Crockett, the host of 'Crockett's Victory Garden' on PBS in the 1970's. Jim would raise leeks the size of baseball bats and brag about leek and potato soup. His skill in teaching gardening inspired me to pursue a career in horticulture. This version of your soup is my tribute to you.
Provided by KSgoatfarmer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 3h25m
Yield 6
Number Of Ingredients 9
Steps:
- Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips.
- Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.
- Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir.
- Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 35.3 g, Cholesterol 52.3 mg, Fat 18.1 g, Fiber 3.3 g, Protein 7 g, SaturatedFat 10.7 g, Sodium 864.5 mg, Sugar 3.9 g
MUSSEL CHOWDER
Categories Soup/Stew Milk/Cream Mussel White Wine Gourmet
Yield Makes 8 first-course servings
Number Of Ingredients 13
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.
STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
TOBY'S MUSSEL CHOWDER
Provided by Food Network
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
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
Provided by Molly O'Neill
Time 1h15m
Yield Six first-course or four main-course servings
Number Of Ingredients 14
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
LEEKY-FISH CHOWDER
This is my fish chowder with leeks and corn. This recipe is kosher and is a dairy meal, so I used a vegetarian chicken-flavored stock. (The brand is Imagine "no-chicken" stock and can be found in the health food section of the grocery store). This is a great heavy chowder for cold rainy days. The ingredients are inexpensive and the whole thing is prepared in one pot, so there is very little cleanup! Enjoy!
Provided by Queen Butter-Bean
Categories Chowders
Time 35m
Yield 1 large pot of soup, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cut off the green parts of the leeks and throw them away. Dice the white parts of the leeks and rinse well in a colander, as they will be sandy.
- Melt butter in the bottom of the soup pot and add the diced leeks. Saute until leeks are soft.
- Add minced garlic.
- Pour in the stock and bring to a boil.
- Add the diced potatoes and let them cook in the boiling stock.
- Add milk and stir.
- Add fish.
- Allow to cook at a low boil for about 10 minutes, until fish is no longer translucent.
- Drain and add the can of corn.
- Add flour to thicken, if desired.
- Add salt and pepper.
- Enjoy!
Nutrition Facts : Calories 432.3, Fat 17.3, SaturatedFat 9.8, Cholesterol 119.5, Sodium 149, Carbohydrate 43, Fiber 4.4, Sugar 3.5, Protein 28.7
MUSSEL CHOWDER
This recipe is from the April 2002 issue of Gourmet Magazine. Serve this chowder with a loaf of crusty bread.
Provided by Chef Regina V. Smith
Categories Chowders
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
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 the remaining mussels and halve them crosswise.
- Wash the 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 the 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 the strained mussel cooking liquid and wine and simmer 10 minutes.
- Stir in halved mussels and cream and simmer, until just heated through, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 496.7, Fat 23.8, SaturatedFat 9.3, Cholesterol 129.4, Sodium 1196.8, Carbohydrate 23.9, Fiber 2.3, Sugar 4.6, Protein 42.2
SAFFRONED MUSSEL AND LOBSTER CHOWDER
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer
Time 1h
Yield Four servings
Number Of Ingredients 16
Steps:
- Combine the onion, garlic and white wine in a large pot. Bring to a boil. Add the lobster. Cover, reduce heat slightly and steam the lobster for 12 minutes. Remove the lobster. Set aside to cool. Add the water, clam broth and mussels, cover the pot and continue cooking until the mussels begin to open, about 4 minutes. Strain, reserve the broth and set the mussels aside to cool.
- Melt the butter in a large saucepan over low heat. Add the leeks. Season with salt and pepper. Cook until soft, about 6 minutes. Add the tomatoes, saffron, grated lemon rind and broth. Add the potatoes. Simmer about 15 to 20 minutes.
- Remove the lobster meat from its shell. Cut the tail meat into small chunks. Carefully slice the claw meat in half lengthwise. Set aside. Take the mussels out of their shells. Add the lobster-tail meat and mussels to the broth. Simmer gently until the shellfish is warmed through, about 1 to 2 minutes. Ladle the chowder into 4 warm bowls. Garnish each with half a lobster claw and basil.
MUSSELS WITH LEEKS & SAFFRON
Combine mussels with leeks, sherry, white wine, double cream, garlic and parsley to make this Spanish-themed dish. It makes a great starter or light lunch
Provided by Diana Henry
Categories Lunch, Starter
Time 55m
Number Of Ingredients 10
Steps:
- Wash the mussels in a sink of cold water, removing any little beards and scrubbing any barnacles. Tap each one on the side of the sink - if the mussel doesn't close tightly, discard it (also discard any with broken shells). Put the mussels in a colander (in batches) and rinse really well under cold running water.
- Heat the oil in a large pan (or two pans if you don't have one big enough to fit all the mussels). Sauté the leeks for 8-10 mins until softening, then add the garlic and cook for another few mins. Add the bouquet garni, pour over the sherry and wine, sprinkle over the saffron and bring to just under the boil. Stir to help the saffron flavour the wine.
- Turn the heat down to medium-low, then add the mussels and stir. Cover the pan and allow the mussels to cook until they open (this will take about 4 mins), shaking the pan a few times. Remove the bouquet garni. Add the cream, stir and heat through. Taste for seasoning (mussels are always pretty salty, so you shouldn't need to add anything). Scatter over the parsley, then transfer the mussels to a large, warm serving dish or serve them straight from the pan.
Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
A CHOWDER OF MUSSELS AND LEEKS
Onions have always had a slightly awkward relationship with fish. They seem particularly ungainly and rough edged alongside the white varieties or shellfish. Shallots work better, with their milder notes and less significant dose of sugar, but of all the alliums it is the leek that marries most successfully. The white of the leek has an elegance and subtlety that is unlikely to overpower any fish you put it with. In a soup or pie, it dances with the piscine ingredients where an onion would tread on their toes. Chowder is traditionally a hearty bowl of food. The one I make with mussels and bacon is a short step away from the big clam and potato numbers I have eaten in Boston, in that it is somewhat lighter and less creamy, but it is still essentially a big soup for a cool day.
Yield enough for 4
Number Of Ingredients 10
Steps:
- Thinly slice the leeks and rinse them very thoroughly. No vegetable holds its grit like a leek. Cut the bacon into short, thin strips and put them into a deep, thick-bottomed pan with the butter. Let the bacon color lightly over medium heat. Decrease the heat, add the leeks, and cover with a lid. Let them cook for twenty minutes or so, with an occasional stir, until they are soft and sweet-they should not color. Remove from the heat.
- Check the mussels and pull away any beards. Discard any mussels that are broken, open, or exceptionally heavy. Put them in a large pot, pour in the vermouth, and cover tightly with a lid. Place over high heat until the mussels have opened (a matter of minutes), then remove each mussel from its shell.
- Peel the potatoes and cut them into large dice. Put them in a saucepan with 1 3/4 cups (400ml) of the mussel cooking liquor, drained through a sieve. Add the cream, bay, thyme, and a little black pepper (no salt). Bring to a boil, then decrease the heat so that the potatoes simmer gently for about ten minutes.
- Add three-quarters of the cooked potatoes to the leeks and bacon. Put the remainder in a blender with the cream (pick out the herbs first) and blitz briefly until smooth (too long and it will turn gummy). Pour into the pan and add the mussels and parsley. Bring all to a boil and serve.
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