Curried Apple and Mussel Chowder

Name: Curried Apple and Mussel Chowder
Cuisine: American
Ingredients: Fennel fronds for garnishing (optional); Big pinch cayenne pepper (optional); 3 pounds mussels, scrubbed and beards removed; 3 tablespoons olive oil; 3 cups peeled and ½-inch-diced tart green apples; 1 tablespoon slivered garlic; 1 large red onion, coarsely chopped (2½ cups); 2 cups ½-inch diagonally sliced leeks, both white and tender green parts; 2 to 3 tablespoons Madras Curry Powder; 1 cup dry white wine; 5 cups rich Shellfish Stock or Chicken Stock; 5 cups rich Shellfish Stock or Chicken Stock; 2 cups apple juice; 1 teaspoon toasted and crushed coriander seeds; 1 teaspoon toasted and crushed fennel seeds; 1½ cups thinly sliced fresh fennel

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This soup is fast to make. We used to gather fresh mussels along our California coast in the fall and winter. Unfortunately, concerns about pollution, especially from land-based run-off, has curtailed that. Farm-raised mussels are an excellent alternative. They are constantly monitored and much more uniform than their wild cousins. Fresh, farm-raised mussels are generally available year-round, but you probably will have to order ahead.

Ingredients

Americas
United States
Soup
Gluten-free
Winter
California

Ingredients

Method