Mussel and Jerusalem Artichoke Chowder
Mussel and Jerusalem Artichoke Chowder
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (125 ml) white wine
- 2 lb (900 g) mussels, trimmed and washed
- 2 tbsp butter, softened
- 2 tbsp unbleached all-purpose flour
- 2 spicy Italian sausages, casings removed
- 1 tomato, seeded and diced
- 4 cups (1 litre) chicken broth
- 2 cups (320 g) white potatoes, peeled and diced
- 1 cup (175 g) Jerusalem artichokes or parsnips, peeled and diced
- 1 cup (150 g) frozen corn, thawed
- 1/2 cup (125 ml) 35% cream
- 2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
- In a large pot over medium heat, soften the onion and garlic in 1 tbsp (15 ml) of the oil. Add the white wine and the mussels. Cover and simmer until all the mussels have opened, about 5 minutes. Discard any that remain closed. Strain the mussels over a bowl to reserve the cooking liquid. Let cool.
- Remove the flesh from the mussel shells and set aside in another bowl. Compost the shells.
- In a small bowl, combine the butter with the flour. Set the beurre manié aside.
- In the same pot you cooked the mussels in, brown the sausage meat in the remaining oil, breaking it up with a wooden spoon. Add the tomato, chicken broth, potatoes, Jerusalem artichokes, corn and the reserved mussels cooking liquid. Bring to a boil and simmer for 10 minutes or until the potatoes are tender. Whisk in the beurre manié. Add the mussels back to the pot and stir in the cream. Simmer for another 5 minutes. Adjust the seasoning.
- Ladle the chowder into bowls. Sprinkle with parsley.
Mussel and Jerusalem Artichoke Chowder