Mussel Chowder

• From: National Fisheries Institute

Ingredients

• 4 lbs mussels or small hard-shelled clams

• 1 cup water

• 1/2 cup dry white wine or vermouth

• 1 large onion chopped

• 1 large leek chopped (white part only)

• 1 garlic clove minced

• 3 Tbs butter

• 4 oz mushrooms

• 1 1/2 cups chicken broth

• 1 1/2 tsp chopped fresh thyme or 1/2 teaspoon dried

• 1 cup light cream

• 3 Tbs dry sherry

Directions

• Soak mussels in salted water for 30 minutes then scrub well under cold running water with a stiff-bristled brush; cut off beards. Place in a large kettle with water and wine, cover and steam for 5-10 minutes or until shells open; discard any mussels that do not open. Reserve 1 ½ cups of the broth. Remove mussels from shells and set aside. In a large kettle, sauté onion, leek, and garlic in butter until onion is soft, stirring occasionally. Add mushrooms and sauté 2 minute. Add chicken broth and thyme and bring to a boil. Cover and simmer 15 minutes. Stir in cream and mussels and heat through. Add sherry.