Curried Mussel Chowder
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Curried Mussel ChowderVisit www.canadianliving.com for full recipe details.2 user reviews.
Curried Mussel Chowder
Photography by Edward Pond
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 312312 cal |
| pro | 15 g15g pro |
| total fat | 14 g14g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 33 g33g carb |
| fibre | 2 g2g fibre |
| chol | 51 mg51mg chol |
| sodium | 458 mg458mg sodium |
| potassium | 688 mg688mg potassium |
| % RDI: | - |
| calcium | 1717 calcium |
| iron | 2727 iron |
| vit A | 1818 vit A |
| vit C | 1717 vit C |
| folate | 3131 folate |
- Preparation time: 12 minutes
- Cook time : 41 minutes
- Total time : PT53M
Ingredients
- 2 lb fresh mussels 2 lb fresh mussels
- 3/4 cup water 3/4 cup water
- 3 tbsp butter 3 tbsp butter
- 1 cup diced peeled potato 1 cup diced peeled potato
- 1 cup chopped leeks , (white and light green parts only)1 cup chopped leeks, (white and light green parts only)
- 3/4 cup finely chopped onion 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery 3/4 cup finely chopped celery
- 2 tsp mild Indian curry paste 2 tsp mild Indian curry paste
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1/4 tsp salt 1/4 tsp salt
- 2 cups milk 2 cups milk
- 1 cup thawed corn kernels 1 cup thawed corn kernels
- 2 tbsp chopped fresh coriander 2 tbsp chopped fresh coriander
Preparation
Scrub mussels and remove any beards. Discard any that do not close when tapped.
In Dutch oven, cover and steam mussels with water over medium-high heat, stirring once, until mussels open, about 8 minutes. Strain, reserving liquid and discarding any that do not open. Let cool. Remove mussels from shells; place in bowl. Set aside.
In Dutch oven, melt butter over medium heat; cook potato, leeks, onion and celery, stirring often, until softened, about 5 minutes.
Stir in curry paste; cook for 2 minutes. Stir in flour and sa< cook, stirring, for 1 minute.
Whisk in milk; reduce heat and simmer, stirring occasionally, until thickened and
potatoes are tender, about 20 minutes.
Add reserved mussel liquid and corn; simmer until corn is tender-crisp, about 5 minutes. Serve sprinkled with coriander.
In Dutch oven, cover and steam mussels with water over medium-high heat, stirring once, until mussels open, about 8 minutes. Strain, reserving liquid and discarding any that do not open. Let cool. Remove mussels from shells; place in bowl. Set aside.
In Dutch oven, melt butter over medium heat; cook potato, leeks, onion and celery, stirring often, until softened, about 5 minutes.
Stir in curry paste; cook for 2 minutes. Stir in flour and sa< cook, stirring, for 1 minute.
Whisk in milk; reduce heat and simmer, stirring occasionally, until thickened and
potatoes are tender, about 20 minutes.
Add reserved mussel liquid and corn; simmer until corn is tender-crisp, about 5 minutes. Serve sprinkled with coriander.
Source : Canadian Living Magazine: October 2010
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