Imagine a bowl of pure comfort that transports you to coastal culinary bliss with every spoonful! This Curried Mussel and Potato Chowder is not just another soup—it's a flavor explosion that marries the briny richness of fresh mussels with the warmth of aromatic curry, creating a dish that will make your taste buds dance with excitement. Perfect for seafood lovers and spice enthusiasts, this chowder promises to turn an ordinary meal into an extraordinary dining experience that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 pound mussels, cleaned
- 2 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Begin by thoroughly cleaning the mussels under cold running water. Discard any mussels with cracked shells or that do not close when tapped. Set cleaned mussels aside.
- In a large heavy-bottomed pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and curry powder to the onions. Stir continuously for 30-45 seconds to toast the spices and release their aromatic oils, being careful not to burn them.
- Add diced potatoes to the pot and stir to coat them with the spice mixture. Pour in vegetable broth and bring the mixture to a gentle simmer.
- Cook the potatoes for about 10-12 minutes or until they are tender but not falling apart. Season with salt and pepper to taste during this cooking process.
- Carefully add the cleaned mussels to the pot. Cover and cook for 5-6 minutes, or until the mussel shells open completely. Discard any mussels that remain closed after cooking.
- Stir in frozen peas and cook for an additional 2-3 minutes until they are heated through and bright green.
- Remove from heat and let the chowder rest for 2-3 minutes to allow flavors to meld together. Taste and adjust seasoning if needed.
- Serve hot in deep bowls, ensuring each serving contains a generous portion of mussels, potatoes, and peas. Optionally, garnish with fresh chopped parsley or a drizzle of cream.
Tips
- Mussel Mastery: Always buy fresh mussels and clean them thoroughly. Tap any open mussels before cooking—if they don't close, discard them to ensure food safety.
- Spice Strategy: Toast your curry powder briefly to unlock deeper, more complex flavors. Be careful not to burn the spices, as this can create a bitter taste.
- Potato Perfection: Cut potatoes into uniform dice to ensure even cooking. They should be tender but still hold their shape.
- Broth Brilliance: Use high-quality vegetable broth for the best flavor foundation. Homemade is always best, but a good store-bought version works well too.
- Timing is Key: Add mussels near the end of cooking to prevent overcooking, which can make them tough and rubbery.
- Serving Suggestion: Serve immediately for the best texture and temperature. The chowder can be garnished with fresh herbs like parsley or a swirl of cream for extra richness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 18g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 45mg
