Currents Bistro – Red Pepper and Sundried Tomato Mussel Chowder

Currents Bistro:
Roasted Red Pepper and Sun Dried Tomato Mussel Chowder

The 2020 Taste Chowder Contest Winner

Ingredients

Chowder
2- ½ Lbs. Red Bell Pepper + enough 25/75 oil to cover
¾ Lb. Sundried Tomato
5 Lbs Mussels
½ Gallon Heavy Cream
1 Quart Clam Juice
¼ Lb Diced Celery
¼ Cup Coarsely Diced Onion
2 Tbsp +2 Tbsp Minced Garlic
2 Tbsp Unsalted Butter
1-2 Tbsp Currents Bistro Seasoning Salt or your favorite seasoned salt
Pinch of Crushed Red Pepper

Roux
¼ Cup Butter (1/2 Stick)
¼ Cup All Purpose Flour
2 Cups Half and Half

Slice, deseed and destem pepper and toss in 25/75 oil with 2 Tbsp minced Garlic
Spread on sheet pan so they do not overlap
Roast in Oven at 350 until dark on the edges and the juices are rendered (about 30 minutes)
Let cool then puree in a blender or food processer

Separately blend Sundried Tomato on high with a little bit of oil and enough water to form a paste

Meanwhile in a large stew pot steam your Mussels with Water and white wine until they open wide
let the mussels cool so you can handle them.

Remove the meat from the Mussel shells carefully removing all beards and place in a separate bowl. This should yield about 1 ½ Lbs. of Steamed Mussels
Keep the Juice from the steaming to use in the Chowder.

Sweat your Onion, Garlic and Celery in the 2 Tbsp of butter on low to medium heat until Onions are Just beginning to get transparent

Add 2 quarts Mussel Broth and 1 quart Clam Juice and Cream , Bring to a low Boil. Add 2 LBs Pepper Puree and 1 ½ LBs Sundried Tomato Puree and ½ of your seasoning you can always add more later but you can’t take it out.

Bring to a slow simmer

In a medium sauce pan melt the butter for your roux
add the flour and mix well with a wire whisk
add the half and half and bring to about 180 degrees
Using a hand held immersion blender blend on high on the heat until it is rich and very smooth

Add the Roux to your Pepper Broth add the crushed red pepper and season to taste

Coarsely Chop your Mussels and add them to your chowder. Bring to a boil and immediately remove from heat. Let stand for at least 5 minutes before serving