Mussel and corn chowder

1 Servings

Ingredients

Quantity Ingredient
1½ cup Chicken stock
½ cup Dry white wine
2 tablespoons Unsalted butter
2 tablespoons All-purpose flour
5½ cup Fresh corn (cut from about 3 ears)
¾ cup Heavy cream
1 tablespoon Peanut oil
1 pounds Black mussels; scrubbed well and beards pulled off
1 Red bell pepper; cut into 1/4-inch dice
¼ cup Freshly chopped flat leaf parsley

Directions

In a saucepan bring stock to a boil and add wine. Reduce heat to low and keep liquid warm.

In a 2 quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and add 1 cup stock mixture, whisking vigorously until thick and smooth. Add remaining stock mixture and bring to a boil, whisking. Simmer mixture, uncovered, until reduced to 1½ cups, about 5 minutes.

Add ¾ cup of corn and simmer mixture 4 minutes. Force mixture through a food mill (don't be tempted to use a food processor) fitted with the medium disk set over a bowl and stir in cream and salt and pepper to taste. Keep corn chowder warm.

In a large wok heat oil over high heat until it begins to smoke and stir-fry mussels and bell pepper until coated well with oil, about 30 seconds. Cover wok and steam mussels until they begin to open, about 3 minutes. Stir in corn chowder and simmer, covered, until more mussels open, about 2 minutes. Stir in remaining ¾ cup of corn and salt and pepper to taste. (Do not cook mussels until all are opened, because already-opened mussels will overcook. Instead, discard any unopened ones.) Ladle chowder into bowls and sprinkle with parsley.

Serve chowder with bread.

Yield: 3 servings

Recipe by: Cooking Live Show #CL1A05/1A06 Posted to MC-Recipe Digest V1 #720 by "Angele and Jon Freeman" <jfreeman@...> on Aug 4, 1997

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