The Very Best Of Emeril


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Mussel Chowder  
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/4 Pound Bacon; cut julienne  
Cup Chopped yellow onions  
Cup Chopped celery  
Cup Diced carrot  
−1/2 Teaspoon Salt  
/2 Teaspoon Cayenne pepper  
Bay leaves  
/4 Cup All−purpose flour  
Cup Chicken stock  
−1/2 Pound New potatoes; quartered  
Cup Fresh sweet corn  
Teaspoon Crab Boil  
Cup Half−and−half  
/2 Cup Finely−chopped fresh parsley  
Pound Small cultivated mussels  
/4 Teaspoon Hot sauce  
Teaspoon Worcestershire sauce  
/2 Fat; 0 Other Carbohydrates  
In a large nonstick stock pot, over medium heat, render the bacon for 10  
minutes. Stir in the onions, celery, and carrots. Season the vegetables with  
salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables  
are soft and tender. Stir in the flour and cook for 10 minutes, stirring  
occasionally. Stir in the chicken stock and bring up to a boil. Add the  
potatoes and corn. Stir in the Crab Boil. Simmer for 15 minutes, or until  
the potatoes are fork tender. Stir in the cream and parsley. Add the mussels  
and simmer the soup for 5 minutes. Stir in the hot sauce and Worcestershire  
sauce. Simmer the soup for 2 minutes. This recipe yields 10 servings.  
Mussel Chowder  
421  


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447 448 449 450 451

Quick Jump
1 176 352 527 703