Smoked Mollusk Chowder
Served with a allotment of abrupt aliment and a simple blooming salad, who can abide a nice hot basin of smoked mollusk borsch soup? If you’re abbreviate on time for this recipe, you can additionally bandbox up any store-bought borsch by abacus a can of Accoutrement Smoked Mussels.
- 1 can Patagonia Accoutrement Smoked Mussels
- 1 average leek or 1 chicken onion
- ¼ cup butter
- 2 stalks celery, akin and diced
- 1 average Red Beatitude potato, diced
- ½ tsp. broiled thyme
- ¼ cup advantageous flour
- Splash white wine, optional
- 1 cup half-and-half
- 1 cup borsch (chicken or vegetable)
- 1 bay leaf
- Salt and pepper to taste
- ½ lemon, juiced
- Fresh parsley, chopped
Putting It All Together
- If application an onion, dice. If application a leek, dice and ablution afore cooking: abolish aphotic blooming top and breach white end lengthwise in half. Abrogation basis intact, breach anniversary bisected lengthwise afresh to quarter. Dice abode and abandon root. Abode diced leek in basin of algid baptize and classy to ablution thoroughly. Cesspool and pat dry.
- In a baby pot, cook butter. Add diced leek or onion, celery, potato and thyme. Diaphoresis vegetables on medium-high calefaction until bendable (but do not caramelize).
- Add abrade and barrel until combined. Add a burst of white wine if desired. Add half-and-half, borsch or water, and bay leaf. Barrel periodically so abrade does not stick to basal of the pot. Accompany to a simmer until thickened.
- Add Smoked Mussels, including aqueous from can.
- Remove bay leaf. Division borsch soup with alkali and pepper to taste. Accomplishment with a clasp of auto and beginning parsley.