Mussel Chowder
Serves: 6
Calorie: 444, Proteins: 39 g, Total Fat: 19 g, Fiber: 1 g, Sugar 2 g.
Preparation
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.