Fresh seafood and a flavorful
broth are the signature ingredients in this recipe. The addition of tomato
paste to the clam juice and chicken broth gives it a little Manhattan chowder
flair, but it’s really just a simple seafood soup that delivers with briny shrimp
and mussels and creamy cannellini beans. Don't neglect the finishing touches with parsley and scallions—they lend an earthy touch that complements the main ingredients in the chowder. This is a light, inviting, and refreshing dinner that cooks in less than 15 minutes.
Note: Give the mussels room to breathe when you bring them home. After scrubbing, lay them on a bed of ice in the fridge to keep them alive and fresh before cooking. Incude the cleaned shrimp to make cooking assembly even simpler.
|
Mussels and Shrimp on Ice |
Serves 2
Ingredients
- 2 tbsp olive oil
- 2 scallions, white and green parts thinly sliced and separated
- 1 small onion, chopped
- 1 garlic clove, finely
chopped
- 1/2 cup dry white wine
- 2 tbsp tomato paste
- 8 oz bottled clam juice
- 1 cup chicken broth
- 1 cup cooked cannellini beans
(rinsed well if canned; use leftovers in salads)
- 1/2 tsp dried red chile
flakes
- sea salt
- freshly ground black pepper
- 1/2 lb mussels (14-16), scrubbed
- 1/2 lb large (26-30 count),
peeled, deveined shrimp
- chopped flat-leaf parsley,
for garnish
|
Rinsed and Drained Cannellini Beans |
Preparation
- Heat a wide, deep pot over
medium heat and add the oil. Add the white parts of the scallions, onion, and
garlic. Cook 2 minutes, until fragrant, stirring frequently to prevent the
garlic from burning.
|
Onion, Scallions, and Garlic Beginning to Cook |
- Add the wine and tomato paste and stir until well combined, 2 minutes. Add the clam juice, chicken broth,
beans, and chile flakes and season with salt and pepper.
- Bring to a simmer and cook 2
minutes. Add the mussels, cover the pot, and simmer until the mussels open,
4-5 minutes. (Discard any that do not open.)
|
Tomato Paste, Beans, and Liquids Added |
|
Mussels Added |
|
Mussels Opened |
- Add the shrimp and cook until
just cooked through, about 2 minutes.
|
Cooked Shrimp |
To serve, divide the chowder
between 2 shallow bowls. Garnish with parsley and green parts of the scallions
and serve right away.
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