Butternut Squash Mussel Chowder is a delicious and comforting dish for chilly autumn days. Butternut squash and potatoes make this version irresistibly silky and smooth while the combination of freshly steamed and smoked mussels elevates the flavors to a sophisticated level.
Butternut Squash Mussel Chowder
Hello, everyone. Cannot believe that it’s almost the weekend, and I haven’t had a chance to say you “hi” this week yet. Haven’t posted only one recipe a week for a while. But one recipe is better than none, right? Besides, this is better than a regular recipe. I’ve got chowder. Butternut Squash Mussel Chowder, specifically.
Honestly, I was considering not to post this recipe because I’m not satisfied with the photos. Having had some thoughts, I finally found a solid reason to share it with you: I will update the photos next time I’ll repeat the recipe. And trust me, I am going to repeat it soon as the soup is utterly rich and hearty. Well, I guess the taste was the second solid reason. Anyway, I’ve decided to publish mostly the recipe itself and handle photos later.
I believe there are two interesting things in this Butternut Squash Mussel Chowder. First of all, as you can see, I added butternut squash. It doesn’t give a strong flavour, but it introduces a smooth and silky consistency. Note to self: try using pumpkin text time for the more pronounced flavour and color. The second thing is that I used both freshly steamed and smoked mussels. My friends, smoked mussels make the difference here. Smoked mussels are not exactly a healthy option, but this flavour!
Also, I am going to keep the post short today. The weather doesn’t make me too energetic. In a meanwhile, please try some Butternut Squash Mussel Chowder. You won’t be disappointed.
See you soon.
- 1/2 tsp. butter
- 300 gr. potatoes, peeled and cubed
- 1 onion, sliced
- 400 gr. frozen butternut squash
- salt and white pepper, to taste
- 1 tsp. smoked paprika
- 1 tbsp. fresh thyme
- 1/2 tbsp. dried sage
- 1/2-2/3 cup 18% or whipping cream
- a can of smoked mussels in oil (170 gr.), drained but some oil reserved
- 300-400 gr. white fish
- 1 pound fresh mussels
- about 1/2 white wine
- First of all, start with sorting and discarding mussels which are broken or chipped. Note that mussels should be tightly closed. If some of them are open, tap the shell on their hard surface, and if it closes, it's safe to eat it.
- Once sorted out the good mussels, if they look nice and clean (cultivated mussels are normally clean), you don't need to soak them. Otherwise, soak the mussels in cold water for 15-20 minutes. Personally, although the mussels I had were clean, I still soaked them for 5 minutes before cleaning.
- Next, scrub the mussels under cold running water and remove the breads (kind of threads or fibers which are easy to remove by grasping and pulling). Drain the clean mussels.
- Now the mussels are ready to be cooked. So add about the white wine and a bit of water if necessary (The liquid should just lightly cover the bottom (like 0,5 cm thick) of the pan. We don't cook the mussels in water - we basically steam it).
- Add the mussels, cover, and cook over medium heat for 4-6 minutes or until they are open. The mussels which don't open, should be discarded as well.
- Remove the mussels and reserve the liquid. Remove most of the hard shells reserving some for decoration.
- In a large pan melt the butter and cook the potatoes and onions, 2-3 minutes. Add the butternut squash (Don't thaw) and cook 5 minutes, stirring occasionally.
- Add about 1,5 cup of water (to cover the veggies), cover, and simmer until soft.
- Season with the salt, white pepper, smoked paprika, and herbs. Stir in the reserved wine in which you steamed the mussels.
- Puree the soup using a blender (processor).
- Place the soup in a pot, add the cream, and bring to a boil then reduce heat to simmering.
- Add the white fish (broken into pieces) and cook for about 5-7 minutes or until the pieces are flaky.
- Add the steamed and cleaned mussels, smoked mussels, and some 1-2 tsp. of oil from smoked mussels. Serve decorated with some mussel shells and sprinkled with extra fresh thyme, paprika, and oil from the mussels.