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Mussel Chowder

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Recipe courtesy of the National Fisheries Institute

Preparation facts

Yield: 6 servings

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.

Nutrition facts

Serving Size 1 serving
Calories 444
Calories from Fat 171 (38%)
% Daily Value*
30%Total Fat 19g
45%Saturated Fat 8.9g
Polyunsaturated Fat 2.4g
Monounsaturated Fat 5g
41%Cholesterol 122mg
45%Sodium 1075mg
34%Potassium 1180mg
6%Total Carbohydrate 19g
4%Dietary Fiber 1g
Sugars 2g
Sugar Alcohols 0g
78%Protein 39g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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