Creamy Shiitake and Mussel Chowder with Tom Douglas Rub with Love Crab Cake Mix

Recipe of the Week October 26th 2007

If you prefer, you can substitute clams for the mussels; clams take a few more minutes to steam open. Serve bowls of this creamy chowder with toasted and buttered baguettes.

Makes 6 Servings

Ingredients:
6 ounces bacon slices, cut crosswise into thin strips
1 cup chopped onion
1 stalk celery, chopped
2 medium Yukon Gold potatoes (about ¾ pound) cut into ½ -dice
2 tablespoons butter
½ pound shiitake mushrooms, stems removed, caps sliced
1 teaspoon Rub with Love Crab Cake Mix or more, to taste
1 cup dry white wine
3 cups chicken stock, homemade or low-sodium canned
1 cup heavy cream
1 tablespoon vegetable oil
2 pounds mussels, rinsed and de-bearded
2 tablespoons chopped parsley

Cooking/Prep Time (30 Minutes)
Saute the bacon in a large pot over medium high heat until the fat is rendered and the bacon is starting to crisp, about 4 to 5 minutes. Pour off all but 2 tablespoons of the bacon fat.
Add the onion, celery, and potato and cook stirring until the vegetables soften, about 4 minutes. Add the butter, mushrooms, and 1 teaspoon Crab Cake Mix and sauté a minute or two.
Add the wine, chicken stock, and cream.
Bring to a boil, reduce the heat slightly, and simmer, covered until the potatoes are tender, about 10 minutes.
Add the parsley and season to taste with more Crab Cake Mix. Then remove the pot of chowder from the heat.
Meanwhile, put the vegetable oil in another large pot over high heat. When the oil is hot, add the mussels and cook, covered, shaking the pot occasionally until the mussels open, about 3 or 4 minutes.
As soon as the mussels open, remove the pot from the heat. Set a cheesecloth lined sieve or metal mesh sieve over the pot of chowder.
Using the lid to hold back the mussels, pour the mussel liquid through the sieve into the chowder. Return the chowder to the heat and return to a simmer.
Use a slotted spoon or tongs to transfer the mussels to 6 warm bowls.
Ladle the chowder over the mussels and serve.

Enjoy!