Mussel, Fish and Butternut Chowder … or Stew!

May 17, 2023May 17, 20230 1
Mussel and Fish Butternut Chowder perfect for a hearty dinner
in Soup

Prep

30 min

Cook

40 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs mussels on the half shell
10 ounces white fish fillets ( I used 1 1/2 fillets of sea fish , any white fish will do )
1 onion , large , finely chopped
2 potatoes , large , peeled and chopped
2 lbs butternut squash , chopped into small chunks ( use the ready-cut packets , or use pumpkin )
4 tablespoons olive oil
2 cups chicken broth
1 cup white wine
2 teaspoons sugar
1 teaspoon nutmeg , ground
3 garlic cloves , finely chopped and crushed
2 teaspoons hot pepper flakes ( or use to taste )
1 cup fresh cream
1 tablespoon fresh lemon juice
salt

Nutrision Information

Servings Per Recipe
4-6
Calories
415
Sugar
5g
Fat
22g
If you are looking for a hearty and satisfying meal, this Mussel, Fish, and Butternut Chowder is just the recipe for you. The combination of seafood, vegetables, and creamy broth make this chowder a perfect choice for a cozy night in or a dinner party with friends. The mussels and white fish in this chowder provide a unique flavor and texture that is sure to please any seafood lover, while the butternut squash adds a touch of sweetness to balance out the dish. Whether you choose to call it a chowder or a stew, this recipe is sure to become a new favorite on your dinner table.

Instructions

1.Clean the mussels by scrubbing them and removing any beards or debris from the shells.
2.In a large saucepan over medium heat, add the olive oil and onion. Cook for 2-3 minutes or until softened.
3.Add the garlic, hot pepper flakes, nutmeg, and sugar and cook for another minute.
4.Add the potatoes, butternut squash, chicken broth, and white wine and bring to a boil. Reduce the heat and simmer for 20 minutes or until the potatoes and squash are tender.
5.Add the mussels and fish fillets to the pot and stir gently. Cover and simmer for an additional 5-7 minutes or until the mussels have opened and the fish is cooked through.
6.Stir in the fresh cream and lemon juice and season with salt to taste.

PROS

This chowder is a comforting and satisfying meal that is perfect for a cozy night in.

The combination of mussels, white fish, and butternut squash provides a unique and delicious flavor profile.

CONS

Mussels can be an acquired taste for some people, and not everyone may enjoy the texture of the shellfish in this chowder.

This recipe does require a bit of prep work with cleaning the mussels, chopping the vegetables, and cooking the fish.

HEALTH & BENEFITS

Mussels are a low-calorie and low-fat source of protein that are also high in vitamin B12 and iron.
Butternut squash is low in calories but high in fiber, potassium, and vitamin A.
White fish is a lean protein that is also rich in vitamin B12 and omega-3 fatty acids.

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