Seafood Steward's

Northwest Mussel Chowder (serves 4-6)

Ingredients

4-dozen mussels (blue, black or green-lipped), 1-cup celery (finely chopped), 2-cups chicken or fish broth, 1-large red bell pepper (finely chopped), 3 or 4 large garlic cloves (finely minced), 4 Roma tomatoes (diced), 1-bunch green onions (chopped), 3/4-teaspoon Saffron, 1-teaspoon Thyme, 1-teaspoon Creole seasoning or 1/2-teaspoon red pepper flakes, 3 to 4 red potatoes - well washed and diced with the skin on, 1&1/2 to 2-cups light cream (half&half), salt & pepper to taste. 

Directions:

Remove the "beard" and thoroughly wash mussels in cold tap water.  By pulling the "beard" down and away from the mussels hinge, the process is much easier and faster.

Place clean mussels in a large, thick-bottom pan or stock pot.  With the heat on high, add all of the other other ingredients, except the potatoes and cream.  Cover the pot. When liquid starts to boil, stir mussels well.  Reduce the heat to medium.  Replace the cover and simmer for 4 to 6-minutes, or until all of the mussels have opened.  Remove the pot from the heat and allow to cool briefly.  strain liquid into a separate pot.  Add potatoes and cook until tender.  While potatoes cook, remove the mussels from their shells.  When the potatoes are done, add mussel meat and vegetables, along with the cream.  Heat to a light simmer and serve.

Warm herb and garlic bread, along with a spicy Reisling will make this chowder a meal to remember.  Enjoy! 

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