{"id":4955,"date":"2006-01-23T18:05:20","date_gmt":"2006-01-24T01:05:20","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4955"},"modified":"2010-05-22T18:06:41","modified_gmt":"2010-05-23T01:06:41","slug":"mussel-chowder","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4955","title":{"rendered":"Mussel Chowder"},"content":{"rendered":"

5 lb. mussels, in shells <\/span><\/p>\n

1 C. dry white wine or water <\/span><\/p>\n

1 lb. thin-skinned potato <\/span><\/p>\n

1 onion (1\/2 lb.) <\/span><\/p>\n

1 stalk celery (3 oz.) <\/span><\/p>\n

2 T. butter or margarine <\/span><\/p>\n

2 tsp. curry powder <\/span><\/p>\n

1 1\/2 tsp. dried basil <\/span><\/p>\n

1 (28 ounce) can tomato sauce <\/span><\/p>\n

2 C. whipping cream <\/span><\/p>\n

Salt and pepper <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

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. Meanwhile, peel potatoes and cut into 1\/2-inch cubes. Peel and chop onion. Rinse celery and cut into 1\/2-inch pieces. 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. 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. Meanwhile, remove mussels from shells; discard shells. 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

5 lb. mussels, in shells 1 C. dry white wine or water 1 lb. thin-skinned potato 1 onion (1\/2 lb.) 1 stalk celery (3 oz.) 2 T. butter or margarine 2 tsp. curry powder 1 1\/2 tsp. dried basil 1 (28 ounce) can tomato sauce 2 C. whipping cream Salt and pepper \u00c2\u00a0 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;…<\/p>\n

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