Herbed Mussel Chowder
Provided by Mel & Sheryl London
A soothing, special and elegant treat for a chilly fall night. Serve with a crusty baguette and a glass of wine to make the stresses of the day evaporate.
- 1/3 cup olive oil
- 1 ½ tablespoons finely chopped garlic (about 3 - 4 cloves)
- 2 tablespoons all purpose flour
- 1 ½ cup coarsely chopped parsley leaves (large bunch)
- 1 ½ - 2 pounds cod fillets, cut into 4 portions (pin bones removed) (Substitute: Haddock)
- 1 cup fish stock
- ½ cup dry white wine
- ¼ teaspoon hot pepper flakes
- Salt, only if needed, and freshly ground pepper
Melt the butter and heat the oil in a 5 quart Dutch oven over medium heat. Using a food processor, chop the leaks, carrots, shallots and garlic and add to the pot (A food processor will make them watery.) Sauté for about 7-8 minutes, until tender. Remove from the heat and set aside.
In a 12 inch skillet, add the mussels and the bundle of thyme. Add the wine and water to cover. Cover the skillet and cook over medium high heat, sliding the pan over the heat once or twice. Cook for about 5-6 minutes or until the mussels are open. Remove the cover and lift out the mussels with a slotted spoon to cool a bit before handling. Discard the thyme bundle. Then strain the broth into sautéed vegetables, cover and simmer for about 8-10 minutes.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.