Mussel Chowder with Colorful Vegetables

By es123

Ingredients

• 2 cups water
• 1 cup bottled clam juice
• 4 pounds mussels, scrubbed (debearded, if necessary; see Note)
• 6 tablespoons butter
• 3 tablespoons olive oil
• 4 cups peeled diced all-purpose potatoes (about 1 1/4 pounds)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 carrots peeled and finely diced
• 2 leeks cleaned and thinly sliced (white and pale green parts only)
• 1 yellow bell pepper seeded and finely diced
• 1 large shallot, chopped
• 1 tablespoon minced garlic
• 3/4 cup dry white wine
• 2 cups heavy cream

Preparation

Step 1

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size. Using a slotted spoon, 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 large glass measure and set aside to allow any sediment to settle.

Heat the butter and oil in a large soup pot. Add the potatoes, salt, and pepper, and cook over medium heat, stirring occasionally, for 5 minutes. Add the carrots, leeks, bell pepper, and shallot, and cook, covered, over low heat until all the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, for 1 minute.

Add the wine, raise the heat to high, and cook briskly until reduced by about one-third, about 3 minutes.

Add the reserved mussel broth, leaving any sediment behind, and add the cream and the shucked mussels. Simmer, uncovered, for 5 minutes to blend flavors.

Add the reserved mussels in their shells. Season with additional salt and pepper to taste. (The chowder is best when allowed to age for at least 4 hours, or overnight.)

Reheat gently. Ladle into bowls, making sure that each serving contains at least 2 mussels in their shells, and serve.

Note: To debeard mussels, pull out the dark threads that protrude from the shell. Do this just before cooking; mussels die when debearded.