Mussel Chowder

• 2 cups white winewhite-wine
• 1/2 cup waterwater
• 2 tablespoons fresh lemon juicelemon-juice
• 5 pounds mussels, scrubbed, beards removedmussel
• 2 teaspoons unsalted butterbutter
• 4 medium leeks, halved lengthwise and thinly sliced crosswiseleek
• 2 carrots, peeled and cut into 1/4-inch dicecarrot
• 2 cups red potatoes, cut into 1/4-inch dicepotato
• 2 cups whole milkmilk
• 1/2 cup heavy creamheavy-cream
• 1/4 teaspoon saffron threadssaffron
• 2 teaspoons kosher saltsalt
• Freshly ground pepper to tastepepper
• 1/4 cup fresh basil leaves, cut crosswise into thin stripsbasil

1. 01Place 1 cup of wine, the water and the lemon juice in a large pot and bring to a boil. Lower heat, add the mussels, cover and steam, shaking the pot from time to time, until the mussels open, about 7 minutes. Set aside until cool enough to handle. Pull the mussels from the shells and refrigerate. Reserve the broth.
2. 02Melt the butter in a large, wide pot over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the carrots and potatoes and cook for 4 minutes longer. Add the mussel broth and the remaining wine and simmer for 15 minutes.
3. 03Turn the heat to low and stir in the milk and cream. With the liquid barely at a simmer, cook for 30 minutes. Stir in the saffron and cook for 5 minutes longer. Add the mussels, salt and pepper and cook just until the mussels are warmed. Ladle into bowls and garnish with the basil. Serve immediately.

Calories

604 kcal

Protein

50 g

Fat

20 g

Saturated fat

9 g

Carbs

41 g

Fiber

3 g

Sugar

10 g

Sodium

1667 mg

Cholesterol

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