Mussels And Shrimp Chowder Recipes

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

MUSSELS AND SHRIMP CHOWDER RECIPE

Steps:

• Bring a large saucepan with 4 cups of water to a boil. Place the cubed sweet potatoes and sliced carrots in the boiling water for 4 to 5 minutes. Using a slotted spoon, remove the sweet potatoes and carrots and set aside, but keep the water in the saucepan. In a second saucepan, cook the pancetta and stir for about 4 to 5 minutes. Add the onion, garlic and celery, and cook for another 2 to 3 minutes. Add the cooked carrots, sweet potatoes and chili paste and stir to combine ingredients. Season to taste. Add the shrimp and cook until no longer pink, roughly 2 to 3 minutes. Pour in the coconut milk, and stir. Then, add 2 cups of the potato water, and stir again. Bring to a soft boil and add the mussels. Cover the saucepan and simmer for 4 to 5 minutes. Serve topped with fresh parsley.

SEAFOOD CHOWDER WITH MUSSELS AND SHRIMP

Steps:

• Steam the mussels: Place the mussels in a pot with about 1 cup of water. Cover and heat to high. Continue to steam/cook the mussels for 5 to 10 minutes. When you near the 5-minute mark, lift the lid and see if the mussel shells are open. If so, they're done. Remove the mussels from the shells and set aside. Discard the shells.
• Making the chowder: Heat a large Dutch oven or soup pot over medium heat. Add chopped bacon to the pan and cook 4 minutes or until browned. Transfer the bacon to a paper towel to drain, reserve the drippings in the pot. Add the onion, carrots, celery, and garlic to the pan, saute for about 3 minutes. Sprinkle the flour over the vegetables and cook for 2 minutes longer.
• Slow whisk in the clam juice (or reserved and strained mussel broth from steaming) and chicken broth. Next, add the potatoes and thyme sprigs. Simmer until the potatoes are tender, 10 to 15 minutes.
• Stir in the half-and-half, milk, shrimp and cod. Simmer for 4 to 6 minutes, or until the fish is opaque. Season with the hot-pepper sauce. Stir in the fresh dill, chopped cooked bacon, and mussels. Ladle into bowl and serve immediately.