Hearty Mussel Chowder
Made with seasoned fish stock, white wine, tender corn and cream, this make-ahead soup base is finished to order with plump mussels and fresh herbs. It’s a creamy, thick and hearty chowder served piping hot as is, or garnish with herbed croutons, if desired.
- Yield: 10–12 1x
Ingredients
Scale
- 4 lb (2 kg) High Liner Foodservice Signature Cooked Mussels
- 1 ½ cups (375 ml) dry white wine
- 3 tbsp 45 ml) minced garlic
- 3 tbsp (45 ml) chopped shallots
- 3 baking potatoes, peeled and coarsely grated
- 8 cups (2 L) fish stock
- 4 cups (1 L) 35% whipping cream
- 1 bouquet garni (made with 4 sprigs thyme, 1 bay leaf and 1 tbsp/15 ml black peppercorns)
- 1 cup (250 ml) corn kernels
- ½ cup (125 ml) diced sweet red peppers
- ½ cup (125 ml) peeled and diced celery
- 2 tbsp (30 ml) each chopped fresh parsley and chives
Instructions
- Heat large heavy-bottom soup pot over medium-heat; add mussels, wine, garlic and shallots. Cover and bring to boil; reduce heat and simmer for about 5 minutes.
- Using tongs or slotted spoon, remove opened mussels from pot. Take 80% of Mussels from shells, discarding shells. Reserve remaining mussels in shells as garnish. Let mussels cool. Lightly toss in enough olive oil to coat; cover and refrigerate until ready to use.
- To soup pot, add grated potatoes, fish stock, cream and bouquet garni; bring to boil, reduce heat, cover and simmer until potatoes have thickened soup base, about 20 minutes.
- Remove and discard bouquet garni. Stir in corn, sweet peppers and celery; simmer until crisp-tender, about 3 minutes. Season to taste with salt and pepper. Let cool, then refrigerate until service time, if not using right away.
- When ready to serve, heat to order desired amount of creamy soup base. Add some of the shell-removed mussels and a sprinkle each of parsley and chives. Bring to simmer to thoroughly warm through. Garnish with reheated shell-on mussels, adding additional herbs, if desired.
Notes
Creamy Mushroom Risotto
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 3 1x
Ingredients
Scale
- 1 tbsp 15 mL Lactantia Butter
- 1 1 onion, finely chopped
- 1 1 garlic clove, minced
- 1 1/4 cups 300 mL short-grain rice
- 1 cup 250 mL finely chopped button mushrooms
- 1/2 cup 125 mL dry white wine
- 1/4 tsp 1 mL each salt & hot red pepper flakes
- 10 oz 300 mL can undiluted chicken broth
- 2 1/2 cups 625 mL water
- 1/2 cup 125 mL Lactantia Spreadable Cream Cheese
- 1/4 cup 50 mL freshly grated Black Diamond Parmesan (optional)
- 1/4 cup 50 mL chopped parsley (optional)
Instructions
- Melt butter in a large saucepan over medium heat; add onion and garlic. Cook, stirring often, until onion is softened, 3 to 4 minutes.
- Stir in rice until evenly coated. While constantly stirring, add mushrooms, white wine, salt and pepper flakes. Keep stirring frequently until wine is absorbed.
- Gradually stir in chicken broth, about a 1/2 cup (125 mL) at a time. Stir frequently until most of the broth is absorbed before adding the next half-cup. Once absorbed, add water, half a cup at a time, stirring until almost all liquid is absorbed before adding more. Stop adding once rice is tender and creamy, in 25 to 30 minutes.
- Stir in small spoonfuls of Lactantia Spreadable Cream Cheese, mixing well until all the cheese is used. Sprinkle with Black Diamond Parmesan and chopped parsley, if using.
Notes
