San Francisco Inspired Mussel Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LIGHTLY CURRIED MUSSEL CHOWDER



Lightly Curried Mussel Chowder image

Provided by Food Network

Categories     main-dish

Yield Makes about 9 cups; serves 8 a

Number Of Ingredients 14

5 pounds medium PEI mussels or other cultivated mussels (or 6 pounds wild)
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
1 teaspoon finely chopped fresh ginger (pinky-tip-sized piece)
2 cloves garlic, finely chopped (2 teaspoons)
1 small red bell pepper (4 to 6 ounces), cut into 1/2-inch dice
1 medium onion (7 to 8 ounces), cut into 1/2-inch dice
1 tablespoon Madras curry powder
1/4 teaspoon cayenne pepper
1 pound Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
1 1/2 cups heavy cream (or up to 2 cups if desired)
Kosher or sea salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
3 scallions, thinly sliced

Steps:

  • Clean and debeard the mussels. Stem them open. Strain the broth; you should have 4 cups of broth (and 1 pound of mussel meat). Cover the shelled mussels and keep refrigerated until ready to use.
  • Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown. Using a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
  • Add the butter, ginger, garlic, bell pepper, onion, curry powder, and cayenne pepper to the pot and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the pepper and onion are softened but not browned.
  • Add the white potatoes and the reserved mussel broth, turn up the heat, and bring to a boil. Cover and cook the potatoes vigorously for 5 minutes. Add the sweet potatoes. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Lower the heat to medium, cover, and cook for 6 to 8 minutes longer, until the white and sweet potatoes are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes and sweet potatoes against the side of the pot and cook a minute or two longer to release their starch.
  • Remove the pot from the heat and stir in the mussels and cream. Mussels are not as salty as clams, but you will still need to exercise a light hand as you season the chowder with salt. Add black pepper to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees F) for a few minutes.
  • Ladle the chowder into cups or bowls, making sure that the mussels, bell pepper, onion, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped cilantro and scallions.

TOBY'S MUSSEL CHOWDER



Toby's Mussel Chowder image

Provided by Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup white wine
1 tablespoon butter
1 tablespoon chopped garlic
1 tablespoon dried basil, plus 1 tablespoon
2 to 3 pounds mussels, scrubbed and debearded
1/4 pound bacon, chopped
2 cups chopped onions
2 cups chopped celery
4 cups (1/2-inch dice) potatoes
1/4 teaspoon dried thyme
2 cups clam juice or fish stock
2 teaspoons salt
1 teaspoon pepper
1 to 2 cups milk (depends on how thick you want chowder)

Steps:

  • Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain, reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed.
  • In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk, chopped mussels and bring back to simmer. Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread.

More about "san francisco inspired mussel chowder recipes"

CARLA HALL'S SAN FRANCISCO-INSPIRED MUSSEL CHOWDER - YOUTUBE
carla-halls-san-francisco-inspired-mussel-chowder-youtube image
Jan 31, 2021 You don't have to head out west to get a taste of San Francisco with Carla's Mussel Chowder. Don't miss new episodes of #WorstCooks , Sundays at 9|8c and su...
From


SEAFOOD CHOWDER WITH MUSSELS AND SHRIMP - 31 DAILY
Sep 11, 2023 Cover and heat to high. Continue to steam/cook the mussels for 5 to 10 minutes. When you near the 5-minute mark, lift the lid and see if the mussel shells are open. If so, they're done. Remove the mussels from the shells and …
From 31daily.com


WARM UP WITH BAR CRUDO'S SEAFOOD CHOWDER RECIPE
Sep 1, 2016 ¼ cup mussel stock. Crystal Hot Sauce (to taste) Salt (to taste) Mussel Stock: 2 lb of mussels. 1 bunch thyme. 4 garlic cloves smashed. 2 cups white wine. 1. Add a small …
From 7x7.com


MUSSEL CHOWDER CLASSIC STYLE - CANADA'S FOOD ISLAND
Step 4 Melt butter in pot, add onion, and sauté until transparent. Add flour and stir to blend thoroughly with fat, gradually add broth and water mixture, bring to a boil.
From canadasfoodisland.ca


SAN FRANCISCO-INSPIRED MUSSEL CHOWDER RECIPE - COOKING CHANNEL
Recipe courtesy of Carla Hall Show: Worst Cooks in America Episode: Hook, Line and Sink 'Em
From cookingchanneltv.com


SAN FRANCISCO-INSPIRED MUSSEL CHOWDER | RECIPE - PINTEREST
Watch. Shop. Explore
From pinterest.com


SAN FRANCISCO INSPIRED MUSSEL CHOWDER RECIPES
Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, …
From tfrecipes.com


MUSSEL CHOWDER RECIPE - FOODIE EXPLORERS
Ingredients. 1 leek (white part) thinly sliced. 1 onion finely chopped. 1 stick of celery finely chopped. 3-4 cloves of finely chopped garlic. 1 medium potato diced
From foodieexplorers.co.uk


THE BEST CLAM (OR MUSSEL) CHOWDER RECIPE - INSIDEHOOK
Sep 21, 2022 Directions. Put 5 cups water and 2 tbsp. butter in a large pot over medium-high heat. Add 4 sprigs fresh thyme or 2 tsp. dried, and sprinkle with salt.
From insidehook.com


SCOTTY D CRAVING – SMOKED MUSSEL CHOWDER - CHEW …
Mar 29, 2011 4 middle rashers of bacon, diced 1/2 spanish onion, chopped 2 spring onions, chopped 2 garlic cloves, garlic 1 birds eye chilli, finely chopped (choose heat to personal taste)
From chewtown.com


A CHEF'S RECIPE FOR MUSSEL CHOWDER - BACON IS MAGIC
Jan 23, 2020 A chef’s recipe for potato mussel chowder recipe. It’s easy to make, but not diet friendly. ... I have never seen clams or corn in a chowder seems to be more a New England style chowder. I’m a traditionalist but the …
From baconismagic.ca


SEAFOOD CHOWDER WITH MUSSELS - THE ROSE TABLE
Apr 5, 2017 1.5 lbs mussels, thoroughly washed and debearded 1 cup cream 6 cups milk 6 strips bacon Fresh Italian parsley, oregano, and/or thyme for serving. Wash and debeard the mussels. Discard any open mussels and those with …
From therosetable.com


AMAZING SPICE STEAMED MUSSELS RECIPE | CHEF JEAN-PIERRE
Chef Jean-Pierre shares his secret Steamed Mussels Recipe featuring a luxurious wine bath and aromatic spices, easy to make and impressive. ... Enjoy the rich flavors and aromas of this …
From chefjeanpierre.com


MUSSEL CHOWDER | SEAFOOD RECIPES - JAMIE OLIVER
olive oil. 2 higher welfare bacon rashers, chopped. 1 small white onion, finely chopped. 2 celery sticks, finely chopped. 1 fresh red chilli, deseeded and finely chopped
From jamieoliver.com


SAN FRANCISCO-INSPIRED MUSSEL CHOWDER - PINTEREST
Try this delicious San Francisco-inspired mussel chowder recipe by Carla Hall. It's a flavorful and comforting dish that pairs perfectly with bread. Enjoy the taste of the sea in every bite!
From pinterest.com


SAN FRANCISCO-STYLE CIOPPINO RECIPE - CHEF'S RESOURCE RECIPES
Discover how to make a delicious San Francisco-Style Cioppino Recipe . This easy-to-follow recipe will guide you through every step, from preparing the ingredients to serving the dish. ...
From chefsresource.com


MUSSEL CHOWDER CLASSIC STYLE - PEI MUSSELS - MUSSEL RECIPES
4 lb (1.8 kg) fresh PEI Mussels 1 Tbsp (15 mL) butter 3⁄4 cup (175 mL) onions, diced 2 Tbsp (30 mL) flour 2 cups (500 mL) potatoes, diced 4 cups (1 litre) milk
From peimussel.com


SAN FRANCISCO-INSPIRED MUSSEL CHOWDER RECIPE - CHEF'S RESOURCE
Quick Facts. This recipe serves 4-6 people; Prep time: 30 minutes; Cook time: 45 minutes; Total time: 1 hour 15 minutes; Ingredients: 2 tablespoons butter, 1 medium onion, 3 cloves garlic, 1 …
From chefsresource.com


Related Search