Toby's Mussel Chowder

Name: Toby's Mussel Chowder
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams bacon, chopped; 1 Tbsp butter; 473 milliliters chopped celery; 1 Tbsp dried basil, plus 1 tablespoon; 0 teaspoons dried thyme; 473 milliliters clam juice or fish stock; 1 Tbsp chopped garlic; 237 milliliters milk (depends on how thick you want chowder); 907 grams mussels, scrubbed and debearded; 473 milliliters chopped onions; 1 teaspoon pepper; 946 milliliters (1/2-inch dice) potatoes; 2 teaspoons salt; 237 milliliters white wine

Toby's Mussel Chowder might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 345 calories, 19g of protein, and 13g of fat each. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is a good option if you're following a gluten free diet. Head to the store and pick up bacon, milk, salt, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer.

Ingredients you will need

Butter

Garlic

Basil

Wine

Equipment you will use

Pot

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.

Ingredients you will need

Mussels

Pasta Shells

Meat

In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown.

Ingredients you will need

Bacon

Equipment you will use

Pot

Add onions, celery and cook until onions turn translucent, 6 to 8 minutes.

Ingredients you will need

Celery

Onion

Add potatoes and thyme and cook for 3 to 4 minutes.

Ingredients you will need

Potato

Thyme

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.

Ingredients you will need

Salt And Pepper

Clam Juice

Potato

Chowder

Mussels

Basil

Stock

Add milk, chopped mussels and bring back to simmer. Reheat for 2 to 3 minutes. Check for seasoning.

Ingredients you will need

Seasoning

Mussels

Milk

Serve with garlic bread.

Ingredients you will need

Garlic

Bread

Equipment

Pot

Ingredients

Servings:

113grams

bacon, chopped 1Tbsp

butter 473milliliters

chopped celery 1Tbsp

dried basil, plus 1 tablespoon 0teaspoons

dried thyme 473milliliters

clam juice or fish stock 1Tbsp

chopped garlic 237milliliters

milk (depends on how thick you want chowder)907grams

mussels, scrubbed and debearded 473milliliters

chopped onions 1teaspoon

pepper 946milliliters

(1/2-inch dice) potatoes 2teaspoons

salt 237milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.