Moms Best Seafood Chowder


Serves 4 - 6

1 lb mussels
1 1/2 cups water
1 cup dry white wine
2 cloves, garlic
2 Tbsp butter
1 large potato, peeled and diced
2 carrots, diced
2 Tbsp all-purpose flour
1/2 tsp each salt and pepper
2 tomatoes, chopped
12 oz salmon fillet
4 oz each sole, cod and snapper fillets
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives or green onions

Scrub mussels, removing any beards; discard any that do not close when
tapped. In Dutch oven, bring 1/2 cup of the water, the wine and garlic to
simmer over medium-high heat Add mussels, cover and steam for about 5
minutes or until mussels open Discard any that do not open Strain mussels,
reserving liquid and garlic; let cool Mince garlic; set aside Remove
mussels from shells, reserving 4 to 6 intact; set aside In Dutch oven,
heat butter over medium heat; cook reserved garlic, potato and carrots,
stirring occasional, for about 8 minutes or until softened Sprinkle with
flour; cook, stirring, stirring for 1 minute Whisk in reserved liquid from
mussels, remaining water, salt and pepper; bring to boil Add tomatoes;
reduce heat and simmer for 10 minutes Cut salmon, sole, cod and snapper
into 1-inch pieces; add to pan Cover and cook for about 8 minutes or until
fish flakes easily when tested with fork Add mussels and mussels in
shells; heat through Ladle into warm bowls Garnish each with 1 mussel in
shell, parsley and chives


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