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Innkeeper's Mussel Chowder

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“A regional Pacific Northwest recipe. This will give you 8-10 first course servings. Posted for Zaar World Tour III”
1hr 10mins

Ingredients Nutrition


  1. Scrub mussels in cool water and pull off beards; discard any whose shells don't close when tapped.
  2. In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes.
  3. Pour into a colander set in a large bowl to collect juices.
  4. Let mussels stand until cool enough to touch.
  5. Meanwhile, peel potatoes and cut into 1/2-inch cubes.
  6. Peel and chop onion. Rinse celery and cut into 1/2-inch pieces.
  7. In the pan used for mussels, melt butter over medium heat.
  8. Add onion and celery; stir often until onion is limp, 6 to 8 minutes.
  9. Add curry powder and basil; stir until spices become more fragrant, about 30 seconds.
  10. Pour mussel juices from bowl into pan.
  11. Add tomato sauce, cream, and potatoes.
  12. Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes.
  13. Meanwhile, remove mussels from shells; discard shells.
  14. Add mussels to soup; cover and simmer just until mussels are hot, 3 to 5 minutes.
  15. Add salt and pepper to taste.
  16. Ladle into bowls.

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