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Title: Mussel and Corn Chowder
Categories: Cooking Import
Yield: 1 Servings
| 1 1/2 | c | Chicken stock |
| 1/2 | c | Dry white wine |
| 2 | tb | Unsalted butter |
| 2 | tb | All-purpose flour |
| 5 1/2 | c | Fresh corn (cut from about 3 ears) |
| 3/4 | c | Heavy cream |
| 1 | tb | Peanut oil |
| 1 | lb | Black mussels; scrubbed well and |
| ; beards pulled off | ||
| 1 | Red bell pepper; cut into 1/4-inch | |
| ; dice | ||
| 1/4 | c | Freshly chopped flat leaf parsley |
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 1 1/2 cups, about 5 minutes.
Add 3/4 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 3/4 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
Posted to MM-Recipes Digest V4 #3 by Glen Hosey Recipe by: Cooking Live Show #CL1A05/1A06
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