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Source: Brooke Dojny

Mussel Chowder with Light Curry and Colorful Vegetables
Mussels are great in so many ways – they are plentiful, inexpensive, beautiful to look at, and delicious – plus, since most are farm-raised, they don’t need much scrubbing or debearding.
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Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 50 to 55 minutes
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3 pounds mussels
4 cups water
2 cups dry white wine
5 tablespoons butter
2 tablespoons olive oil
1 1/4 pounds all-purpose potatoes, peeled and diced (about 3 3/4 cups)
3/4 teaspoon salt, plus more if needed
2 carrots, peeled and thinly sliced
1 leek, cleaned and thinly sliced (white and pale greens parts only)
1 yellow bell pepper, seeded and chopped
1 large shallot, chopped
2 garlic cloves, finely chopped
1 teaspoon curry powder
1 cup heavy cream
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley




Combine the mussels, water, and wine in a large pot, bring to a boil, reduce the heat to medium-low, and cook, covered, for 4 to 6 minutes, depending on size. Shake the pot to redistribute the mussels until they open. Use a slotted spoon to transfer the mussels to a bowl, discarding any that do not open. Set aside 16 mussels in their shells and shuck the rest.


Pour the mussel broth into a bowl, leaving any sediment behind in the pot. Let the broth sit for at least 30 minutes and then measure 4 cups, leaving any sediment behind. The mussel broth will be steel gray. Add water if necessary to make 4 cups. (Mussels and broth can be prepared a day ahead. Cover and refrigerate.)


Heat the butter and oil in a large heavy soup or Dutch oven pot. Add the potatoes and salt and cook over medium heat, stirring occasionally, for 5 minutes. Add the carrots, leek, bell pepper, and shallot, and cook, covered, over low heat until all the vegetables are almost tender, about 12 minutes. Add the garlic and curry powder and cook, stirring, for 1 minute. Add the reserved mussel broth, leaving any sediment behind. Bring to a simmer and cook until the potatoes are fully tender, about 5 minutes.


Add the cream and the shucked mussels and simmer gently for 3 minutes to blend the flavors. Season with pepper and more salt if necessary. Let sit at cool room temperature for at least an hour or, better yet, refrigerate overnight.


When ready to serve, add the reserved mussels in their shells and reheat the chowder over low heat. Ladle into bowls, making sure that each serving contains at least 2 mussels in their shells. Sprinkle with parsley and serve.


Recipe from Chowderland by Brooke Dojny








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Any size of shrimp can be used here, but if you get the extra-large or jumbo size, cut them into slightly smaller pieces. Or use fresh or thawed frozen shrimp in the shells (which you will have to peel and devein.)
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