Crab and Mussel ChowderFrom astrochef 7 years ago
- 16 ounces, potatoes shopping list
- ¼ cup olive oil shopping list
- 4 ounces, bacon shopping list
- 3 tablespoons, finely chopped garlic shopping list
- 1 teaspoon, lemon zest shopping list
- 3 tablespoons, finely chopped shallots shopping list
- 1 tablespoon, fresh thyme leaves shopping list
- 3 tablespoon, plain flour shopping list
- 1½ pounds, fresh mussels shopping list
- 2 cups, chopped leeks shopping list
- 750mls, white wine (I use a nice crisp Chardonnay) shopping list
- ½ cup double cream shopping list
- ¾ teaspoon, sea salt shopping list
- ¼ teaspoon, freshly ground pepper (I prefer to use white in this dish) shopping list
- 1 pound, white crabmeat shopping list
How to make it
- Parboil the potatoes, slice the potatoes into ¼-inch thick slices, place in a medium saucepan (at least 4-quart size) with about 2 inches of cold water, and bring to a boil. Reduce heat to medium and cook until the potatoes just begin to soften, about 5 minutes. Drain the potatoes and set to one side.
- Prepare the chowder, Heat the olive oil in the saucepan over a medium heat, add the bacon, garlic, lemon zest, shallots, thyme and cook, stirring frequently, until the shallots and garlic are softened and the bacon is lightly browned, about 6 minutes.
- Gradually add the flour, stirring well, add the mussels and wine, and cover, bring to a low boil over a medium heat.
- Remove the mussels as they open, using a slotted spoon, and set to one side. Reduce the heat to a medium low heat, and add the potatoes and leeks to the chowder and continue to cook until the potatoes and leeks are tender about 20 to 25 minutes.
- Remove from the heat and stir in the double cream, season the chowder with the sea salt and pepper and lightly fold the crabmeat and mussels into the chowder, serve right away in warmed soup bowls with nice crusty bread.