add to shopping list Ingredients

5 pounds mussels in shells
1 cup dry white wine
1 pound think-skinned potatoes
1/2 pound 1 onion
3 oz. 1 stalk celery
1/2 yellow or red pepper
3 tablespoon butter
2 teaspoon curry powder, mild
1/4 teaspoon Cayenne Pepper
1 1/2 teaspoon dried basil
1 can tomato sauce
2 cups whipping cream
1 dash Salt And Pepper

Preparation

Scrub mussels in cool water and remove the bissus threads or beards; discard any whose shells don’t close when tapped.
In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat.
Cover and simmer over medium heat until mussels open, 5 to 8 minutes.
Pour into a colander set in a large bowl to collect broth.
Let mussels stand until cool enough to handle.
Meanwhile, peel and cut potatoes into ½-inch cubes.
Peel and chop onion.
Rinse celery and dice into ¼-inch pieces.
Wash and seed yellow pepper and dice.
In the pan used for mussels, melt butter over medium heat.
Add onion and celery; stir often until onion is limp, 6 to 8 minutes.
Add curry powder, cayenne pepper and basil; stir until spices become more fragrant, about 30 seconds.
Pour mussel juices from bowl into pan.
Add tomato sauce, cream, and potatoes.
Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes.
Meanwhile, remove mussels from shells; discard shells.
Add mussels to chowder; cover and simmer just until mussels are hot, 3 to 5 minutes.
Do not overcook. A
dd salt and pepper to taste. Ladle into bowls.

Post a Question or Comment

Reviews

11/21/09

Theresa111 says:

Oh, this is getting added to my favorites. I love seafood chowders! Well done you.

11/23/09

mhelhanee says:

i'm already drooling....

6/29/10

Theresa111 says:

I still find this recipe to be delicious and would grace any dining table with ease.

Post A Review