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Innkeeper's Mussel Chowder

Yield Makes 8 to 10 first-course servings
Notes: This creamy mussel chowder debuted in 1981 on the first menu at Shelburne Inn's Shoalwater Restaurant in Seaview, Washington. If making it up to 1 day ahead, cool, cover, and chill; reheat to serve.

Ingredients

  • 5 pounds mussels in shells
  • 1 cup dry white wine or water
  • 1 pound thin-skinned potatoes
  • 1 onion (1/2 lb.)
  • 1 stalk celery (3 oz.)
  • 2 tablespoons butter or margarine
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons dried basil
  • 1 can (28 oz.) tomato sauce
  • 2 cups whipping cream
  • Salt and pepper

Nutrition Information

  • calories 285
  • caloriesfromfat 60 %
  • protein 11 g
  • fat 19 g
  • satfat 11 g
  • carbohydrate 19 g
  • fiber 2.5 g
  • sodium 721 mg
  • cholesterol 78 mg

How to Make It

  1. Scrub mussels in cool water and pull off beards; discard any whose shells don't close when tapped. 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. Pour into a colander set in a large bowl to collect juices. Let mussels stand until cool enough to touch.

  2. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Peel and chop onion. Rinse celery and cut into 1/2-inch pieces.

  3. In the pan used for mussels, melt butter over medium heat. Add onion and celery; stir often until onion is limp, 6 to 8 minutes. Add curry powder and basil; stir until spices become more fragrant, about 30 seconds.

  4. Pour mussel juices from bowl into pan. Add tomato sauce, cream, and potatoes. 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.

  5. Meanwhile, remove mussels from shells; discard shells.

  6. Add mussels to soup; cover and simmer just until mussels are hot, 3 to 5 minutes. Add salt and pepper to taste. Ladle into bowls.

Shelburne Inn's Shoalwater Restaurant, Seaview, Washington