Ingredients
-
5
-
1
-
1
-
1
-
1
-
2
-
2
-
1 1/2
-
1
-
2
-
-
-
-
-
Directions
Innkeeper’s Mussel Chowder, A regional Pacific Northwest recipe This will give you 8-10 first course servings Posted for Zaar World Tour III, Fantastic! I made this for lunch, and we all really enjoyed it Everything about it was quite tasty, but I think it was the curry that made this so remarkable Thank you for sharing your recipe, Annacia Made for Spring 2013 Pick-A-Chef
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Steps
|
1
Done
|
Scrub Mussels in Cool Water and Pull Off Beards; Discard Any Whose Shells Don't Close When Tapped. |
|
2
Done
|
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. |
|
3
Done
|
Pour Into a Colander Set in a Large Bowl to Collect Juices. |
|
4
Done
|
Let Mussels Stand Until Cool Enough to Touch. |
|
5
Done
|
Meanwhile, Peel Potatoes and Cut Into 1/2-Inch Cubes. |
|
6
Done
|
Peel and Chop Onion. Rinse Celery and Cut Into 1/2-Inch Pieces. |
|
7
Done
|
in the Pan Used For Mussels, Melt Butter Over Medium Heat. |
|
8
Done
|
Add Onion and Celery; Stir Often Until Onion Is Limp, 6 to 8 Minutes. |
|
9
Done
|
Add Curry Powder and Basil; Stir Until Spices Become More Fragrant, About 30 Seconds. |
|
10
Done
|
Pour Mussel Juices from Bowl Into Pan. |
|
11
Done
|
Add Tomato Sauce, Cream, and Potatoes. |
|
12
Done
|
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. |
|
13
Done
|
Meanwhile, Remove Mussels from Shells; Discard Shells. |
|
14
Done
|
Add Mussels to Soup; Cover and Simmer Just Until Mussels Are Hot, 3 to 5 Minutes. |
|
15
Done
|
Add Salt and Pepper to Taste. |
