Mussels

Mussel Chowders


[Lee's Salmon] [Emeril's Mussel Chowder] [Pasta al Salmone di Eva] [Shrimp] [Scallops] [Fish] [Fish Soups and Chowders] [Crab] [Mussels] [Clams] [Soups] [Ethnic] [Lee's Recipes]

Rich mussel chowders from Gourmet and Emeril La Gasse

Mussel ChowderMussel Chowder


yield: Makes 8 first-course servings
active time: 1 hour
total time: 1 1/4 hours

Ingredients
4 1/2 lb mussels (preferably cultivated), cleaned and steamed, using half white wine and half water and 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
1/4 teaspoon black pepper
1/2 stick (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 remainder and halve them crosswise.
  3. Wash 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 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.
  5. 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 and serve with crusty bread.

Source: Gourmet | April 2002 http://www.epicurious.com/recipes/food/views/Mussel-Chowder-106356

[Lee's Salmon] [Mussel Chowder] [Emeril's Salmon Pie] [Pasta al Salmone di Eva] [Shrimp] [Scallops] [Fish] [Crab] [Mussels] [Clams] [Ethnic] [Soups] [Lee's Recipes]

Emeril's Mussel Chowder

Recipe courtesy Emeril Lagasse, 1998
Show:  Emeril Live
Episode:  Winter in New England
 

Crusty bread, as an accompaniment In a large nonstick stockpot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender.

Mussels3/4 pound bacon, julienned
2 cups chopped yellow onions
1 cup chopped celery
1 cup diced carrot
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
6 bay leaves
3/4 cup all-purpose flour
8 cups chicken stock
1 1/2 pounds new potatoes, quartered
1 cup fresh sweet corn
1 teaspoon crab boil seasoning
1 cup half-and-half
1/2 cup finely chopped fresh parsley
4 pounds small cultivated mussels
1/4 teaspoon hot sauce
1 teaspoon Worcestershire sauce
Crusty bread, as an accompaniment

 

In a large nonstick stockpot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender.

Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and corn. Stir in the crab boil. Simmer for 15 minutes, or until the potatoes are fork tender. Stir in the half-and-half and parsley. Add the mussels and simmer the soup for 5 minutes. Stir in the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes. Serve hot with crusty bread.


Source:
Salmon Pie by Emeri LaGassee at foodnetwork.com http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_5957,00.html
Mussel Chowder by Emeri LaGassee at foodnetwork.com http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_5951,00.html

Other Recipes from this Episode
Mussel Chowder
Roasted Scrod with Parsley Potatoes
Cod Fish Cakes

 

331 Mussels Leek and Mussel Chowder

[Daring Pairings] [Wine] [Recipes from Cookbooks] [Mussels] [Lee's Recipes]

from Nigel Slater

[Leek and Mussel Chowder]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. Chowder is traditionally a hearty bowl of food. Nigel Slater's chowder with mussels and bacon is similar to Boston's clam and potato chowders, but it is lighter and less creamy.

Serves 4

Ingredients

3 leeks
150 g smoked streaky bacon
49 g butter
1 kg mussels
2 glasses white vermouth
450g potatoes
200 ml double cream
a couple bay leaves
4 sprigs thyme
a few sprigs of parsley, chopped

Directions

  1. 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 colour lightly over a moderate heat. Turn down the heat, add the leeks and cover with a lid. Leave them to cook for twenty minutes or so, with an occasional stir, until they are soft and sweet; they should not colour. Remove from the heat.
  2. 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. Put over a high heat till the mussels have opened (a matter of minutes), then remove each mussel from its shell.
  3. Peel the potatoes and cut them into large dice. Put them in a saucepan with 400ml of the musselís cooking liquor, drained through a sieve. Add the cream, bay, thyme and a little black pepper (no salt). Bring to the boil and then reduce the heat so that the potatoes simmer gently for about 10 minutes.
  4. 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 till smooth (too long and it will turn gummy). Pour into the pan and add the mussels and the parsley. Bring all to the boil and serve.

Source: Tender: Volume I: A Cook and His Vegetable Patch 2009 "Leek and Mussel Chowder" by Nigel Slater Page 331
posted on line by The Cookbook Recipe Database
at http://www.cookbookrecipedatabase.com/recipe/chowder-mussels-and-leeks accessed August 6, 2012

 

[Lee's Lentil Soup with Mussels] [Mussel Chowders] [Fish] [Mussels] [Clams] [Ethnic] [Soups] [Lee's Recipes]

Creamy Lentil Soup with Mussels

from Food and Wine

I made a similar dish to this. See Lee's Lentil Soup with Mussels
Lee Tuesday, August 21, 2012 .

Serves 4

Ingredients

3 tablespoons unsalted butter
2 shallots, minced
1 cup dry white wine
2 thyme sprigs
1 pound mussels, scrubbed and bearded
1 tablespoon olive oil
2 carrots, minced
4 cups water
2 cups bottled clam juice
1 1/2 cups green lentils
Snipped chives

Directions

  1. Melt 1 tablespoon of the butter in a medium saucepan. Add half of the shallots and cook over low heat for 2 minutes. Add the wine and thyme sprigs and bring to a boil. Add the mussels, cover and cook for 3 to 5 minutes; remove them to a bowl as they open. Strain and reserve the cooking liquid. Remove the mussels from their shells. Discard the shells.
  2. Heat the olive oil in a medium saucepan. Add the carrots and remaining shallot and cook over low heat until softened but not browned, about 5 minutes. Add the water, clam juice, reserved cooking liquid and lentils. Cover and simmer over low heat until tender, about 1 hour.
  3. Puree the soup in a food processor or blender. Pass it through a fine sieve set over the saucepan and whisk in the remaining 2 tablespoons of butter. Arrange the mussels in soup plates and ladle the soup over them. Sprinkle with the chives and serve.

Source: Food and Wine "Creamy Lentil Soup with Mussels" by Nigel Slater Page 331
posted on line by The Cookbook Recipe Database
at http://www.foodandwine.com/recipes/creamy-lentil-soup-with-mussels accessed August 21, 2012

[Creamy Lentil Soup with Mussels] [Mussel Chowders] [Fish] [Mussels] [Clams] [Ethnic] [Soups] [Lee's Recipes]

Lee's Lentil Soup with Mussels
based on Lee's Linguine with Zucchini, Spinach, and Mussels

Last night I made Linguine with Butternut Squash, Spinach, and Mussels I did not have butternut squash so I substituted zucchini. I also added white wine and red pepper and fresh herbs: chives, basil and parsley. Today I mixed together the left over with some my left over lentil soup. The recipe from Food and Wine below is a similar dish.
Lee Tuesday, August 21, 2012 .

Lee's Linguine with Zucchini, Spinach, and Mussels

[Mussel Chowders] [Fish] [Mussels] [Clams] [Ethnic] [Pasta] [Lee] [Lee's Recipes]

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1/2 cup dry white wine
3/4 large onion, chopped
2 large garlic cloves, minced
1/2 sweet red pepper, chopped
1/2 teaspoon dried crushed red pepper
2 pounds mussels, scrubbed, debearded
a small zucchini, cut in half length-wise, then sliced
5 ounces linguine
2 5-ounce packages fresh baby spinach leaves
1/4 - 1/2 cup heavy cream
fresh chives, parsley and basil, chopped

Directions

  1. Prep the mussels.
  2. In a very large frying pan, boil water and cook the linguini al dente. Drain but keep water in case you need.
  3. Gently saute the onion, garlic, and sweet red pepper until soft. Add zucchini and saute let cook until zucchini are cooked. Add pepper flakes* and cook. Do not let the pepper flakes burn! Add about 1/2 cup dry white wine and reduce a bit. Add the prepped mussels and bring to a boil. Cook until mussels open. Add the cream and baby spinach. Cook until spinach has barely melted. .
  4. Pour into the pasta in the large frying pan and Add the herbs.. Cover and bring to table. Serve from the frying pan.

*Alternately saute pepper flakes in olive oil to make a chili oil. Then add chili oil to bottom of serving plates of those who like their food hot.

Lee's Lentil Soup with Mussels

[Mussel Chowders] [Fish] [Mussels] [Clams] [Ethnic] [Soups] [Lee] [Lee's Recipes]

[Leek and Mussel Chowder]Ingredients

half a recipe of Lee's Linguine with Zucchini, Spinach, and Mussels (see directly above)

a half pint of Lee's Lentil Soup

Remove and discard mussel shells. Mix the two dishes together for a delicious, very healthy meal.

Source: Lee August 21, 2012