Curried mussel and potato chowder with peas

1 Servings

Ingredients

Quantity Ingredient
2 cups Water
1 cup Dry white wine
2 teaspoons Curry powder
1 large Garlic clove; crushed
1 Bay leaf
½ teaspoon Turmeric
2 pounds Mussels; scrubbed, debearded
4 cups 1/2-inch cubes peeled russet potatoes; (about 3 medium)
1½ cup Low-fat; (1%) milk
½ cup Frozen green peas

Directions

A rich-tasting low-fat chowder with lots of spicy curry flavor.

Combine water, wine, curry powder, garlic, bay leaf and turmeric in large pot. Bring to boil . Reduce heat; cover and simmer 8 minutes. Add mussels.

Increase heat to high, cover and cook until mussels open, about 4 minutes(discard any mussels that do not open). Pour mixture into strainer set over large bowl; reserve cooking liquid in bowl. Cool mussels. Remove mussels from shells; discard shells.

Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Drain. Transfer 1 cup potatoes to heavy large saucepan.

Puree remaining potatoes and 1 cup milk in processor until smooth. Add puree to saucepan. Add reserved mussel cooking liquid, remaining ½ cup milk and peas. Bring to simmer. Stir in mussels. Season to taste with salt and pepper and serve.

Serves 4.

Per Serving: calories, 235; total fat, 3g; saturated fat, 1g; cholesterol, 20mg.

Bon Appétit April 1997

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998

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