This savory and flavorful chowder is stocked with fresh vegetables, seafood, pancetta, and cooks quite quickly. The chunky vegetables will take a few minutes to boil and soften, however the shrimp and mussels are added toward the end and will be ready in short order.
The chili paste and coconut milk add Thai-inspired flavors, and the coconut milk adds a rich and creamy addition to the broth. Red chili paste can be found in most stores; be sure to check the ingredient label to ensure no artificial ingredients are added.
If you haven't cooked mussels before, be sure to properly prepare them by soaking, scrubbing, trimming their "beard", and ensuring the shells remain closed.
Many people find the taste of mussels to be milder than some seafood. If you enjoy this mussel-filled chowder, try this mussel soup or this mussel dish with a white wine sauce.
Mussels And Shrimp Chowder Recipe
Serves: 6 Prep: 15 min Cook: 25 min
Ingredients
- 3 lb. mussels, rinse thoroughly
- 1 lb. raw shrimp, peeled and deveined
- 2 sweet potatoes, cut into small cubes
- 2 carrots, thinly sliced
- ½ lb. pancetta, cubed
- 1 red onion, thinly sliced
- 1 celery stalk, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp. chili paste
- 2 cups coconut milk
- Fresh parsley, minced
- Sea salt and freshly ground black pepper
Preparation
- Bring a large saucepan with 4 cups of water to a boil. Place the cubed sweet potatoes and sliced carrots in the boiling water for 4 to 5 minutes. Using a slotted spoon, remove the sweet potatoes and carrots and set aside, but keep the water in the saucepan.
- In a second saucepan, cook the pancetta and stir for about 4 to 5 minutes.
- Add the onion, garlic, and celery, and cook for another 2 to 3 minutes.
- Add the cooked carrots, sweet potatoes, and chili paste and stir to combine the ingredients. Season to taste.
- Add the shrimp and cook until no longer pink, roughly 2 to 3 minutes.
- Pour in the coconut milk, and stir. Then, add 2 cups of the potato water, and stir again.
- Bring to a soft boil and add the mussels. Cover the saucepan and simmer for 4 to 5 minutes.
- Serve topped with fresh parsley.
📖 Recipe
Mussels And Shrimp Chowder Recipe
Ingredients
- 3 lb. mussels rinse thoroughly
- 1 lb. raw shrimp peeled and deveined
- 2 sweet potatoes cut into small cubes
- 2 carrots thinly sliced
- ½ lb. pancetta cubed
- 1 red onion thinly sliced
- 1 celery stalk thinly sliced
- 3 garlic cloves minced
- 2 tbsp. chili paste
- 2 cups coconut milk
- Fresh parsley minced
- Sea salt and freshly ground black pepper
Instructions
- Bring a large saucepan with 4 cups of water to a boil. Place the cubed sweet potatoes and sliced carrots in the boiling water for 4 to 5 minutes. Using a slotted spoon, remove the sweet potatoes and carrots and set aside, but keep the water in the saucepan.2 sweet potatoes, 2 carrots
- In a second saucepan, cook the pancetta and stir for about 4 to 5 minutes.½ lb. pancetta
- Add the onion, garlic, and celery, and cook for another 2 to 3 minutes.1 red onion, 3 garlic cloves, 1 celery stalk
- Add the cooked carrots, sweet potatoes, and chili paste and stir to combine the ingredients. Season to taste.2 tbsp. chili paste, Sea salt and freshly ground black pepper
- Add the shrimp and cook until no longer pink, roughly 2 to 3 minutes.1 lb. raw shrimp
- Pour in the coconut milk, and stir. Then, add 2 cups of the potato water, and stir again.2 cups coconut milk
- Bring to a soft boil and add the mussels. Cover the saucepan and simmer for 4 to 5 minutes.3 lb. mussels
- Serve topped with fresh parsley.Fresh parsley
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