Mussel ginger and saffron chowder - bon appetit

6 -8 serving

Ingredients

Quantity Ingredient
4 tablespoons (1/2 stick) unsalted butter
½ cup Chopped shallots
2 tablespoons Minced fresh ginger
2 tablespoons Minced seeded jalapeno chilies
1 tablespoon Minced garlic
2 cups Dry white wine
1 tablespoon Soy sauce
2 pounds Mussels, cleaned, debearded
2½ cup Coarsely chopped leeks (white & pale green parts only)
1½ cup Coarsely chopped fennel
1 medium Onion, chopped
1 cup Chopped peeled carrot
¾ cup Chopped peeled potato
2 cups Bottled clam juice
1 Bay leaf
1 cup Whipping cream
⅛ teaspoon Ground saffron
Chopped fresh cilantro

Directions

Melt 2 T butter in heavy large saucepan over low heat. Add shallots, ginger, chilies and garlic and saute 5 minutes. Add wine and soy sauce and bring to boil. Add mussels; cover and cook until mussels open, about 4 minutes. Using slotted spoon, transfer mussels to bowl, discarding any that do not open. Remove mussels from shells; discard shells. Strain and reserve mussel cooking liquid.

Melt remaining 2 T butter in same saucepan over medium heat. Add leeks, fennel, onion, carrot and potato and saute 10 minutes. Add clam juice, bay leaf and reserved mussel cooking liquid and bring to boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Discard bay leaf. Stir cream, saffron and mussels into soup and heat through; do not boil. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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