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Sunday Supper & More

Mussel saffron chowder

(Sally Pasley Vargas for The Boston Globe)
February 23, 2011

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Serves 4

2 tablespoons olive oil
1 medium onion, coarsely chopped
1 large leek, trimmed of dark green, halved lengthwise, and thinly sliced
1 bulb fennel, trimmed, quartered lengthwise, and thinly sliced
2 cloves garlic, chopped
Salt and pepper, to taste
1/4 teaspoon saffron threads
1/8 teaspoon curry powder
1 can (14.5 ounces) diced tomatoes
3/4 cup dry white wine
1 cup bottled clam juice
1 1/2 cups water
4 medium red potatoes, cut in 3/4-inch dice
Leftover cooked mussels
2 tablespoons chopped fresh parsley

1. In a soup pot over medium heat, heat the olive oil. Add the onion, leek, fennel, garlic, salt, and pepper. Cook over medium heat, stirring often, for 5 minutes or until the vegetables soften.

2. Crush the saffron threads with your fingers and add them to the vegetables with the curry powder. Cook, stirring, for 1 minute.

3. Add the tomatoes with their juices, white wine, clam juice, and water. Bring the chowder to a boil. Add the potatoes and simmer for 15 minutes or until the potatoes are tender.

4. Add the cooked mussels with any remaining broth in the bowl. Cook, stirring, for 1 minute or until the mussels are heated through. Ladle into bowls and sprinkle with chopped parsley.

Sally Pasley Vargas