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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe is from the April 2002 issue of Gourmet Magazine. Serve this chowder with a loaf of crusty bread. Ingredients:
4 1/2 lbs mussels, cleaned and streamed, using half white wine and half water, reserving cooking liquid |
2 medium leeks (white and pale green parts only, finely chopped) |
2 medium carrots, finely chopped |
2 large orange bell peppers, finely chopped |
1 large shallot, finely chopped |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup unsalted butter |
2 tablespoons olive oil |
2 large garlic cloves, minced |
1/2 cup dry white wine |
1/4 cup heavy cream |
Directions:
1. Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl.
2. Set aside 24 mussels in their shells, then shuck the remaining mussels and halve them crosswise.
3. Wash the chopped leeks in a bowl of cold water. Then lift out and drain well.
4. 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.
5. Stir in halved mussels and cream and simmer, until just heated through, about 1 minute. Season with salt and pepper.
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