Prepare to embark on a culinary journey that will transport your taste buds straight to the seaside! This extraordinary Mussels in Corn Chowder Wash is not just a recipe—it's a symphony of ocean-fresh flavors and creamy, comforting textures that will make your dinner guests swoon. Imagine plump, succulent mussels nestled in a velvety corn-infused chowder, each spoonful promising a burst of maritime magic and rustic American charm. Whether you're a seafood enthusiast or a curious home cook looking to impress, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Mussels
- Corn
- Potatoes
- Onion
- Garlic
- Heavy cream
- Vegetable broth
- Thyme
Instructions
- Clean the mussels thoroughly under cold running water, removing any beard or debris. Discard any mussels that are already open and do not close when tapped.
- Dice the potatoes into small, uniform cubes, approximately 1/2 inch in size to ensure even cooking.
- Finely chop the onion and mince the garlic to create a flavor base for the chowder.
- In a large, heavy-bottomed pot, heat a small amount of olive oil over medium heat. Sauté the chopped onions until they become translucent and slightly golden.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a gentle simmer.
- Add fresh corn kernels and dried thyme to the pot, stirring to combine all ingredients.
- Simmer the mixture for approximately 10-12 minutes, or until the potatoes are almost tender.
- Slowly pour in the heavy cream, stirring continuously to create a smooth, creamy base.
- Carefully add the cleaned mussels to the chowder, ensuring they are fully submerged in the liquid.
- Cover the pot and cook for 5-7 minutes, or until the mussel shells have opened completely. Discard any mussels that remain closed.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve hot in deep bowls, garnishing with fresh thyme leaves and a drizzle of cream if desired.
Tips
- Mussel Masterclass: Always buy fresh mussels and inspect them carefully. Live mussels should have tightly closed shells or close when tapped. Discard any that remain open.
- Prep Like a Pro: Dice potatoes uniformly to ensure even cooking and create a consistent texture in your chowder.
- Flavor Building: Take time to properly sauté onions and garlic—this creates a flavor foundation that elevates the entire dish.
- Cream Control: Add heavy cream slowly and stir continuously to prevent separation and achieve a smooth, silky consistency.
- Thyme is Key: Fresh thyme adds an aromatic depth, but be careful not to overpower the delicate mussel and corn flavors.
- Timing Matters: Cook mussels just until they open—overcooking can make them tough and rubbery.
- Serving Suggestion: Serve immediately in deep bowls to capture all the delicious broth, and consider crusty bread for dipping!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
