The Briny Lemon: Shrimp and Mussel Chowder with White Beans

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. Include 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.)