Curried Mussel Chowder Curried Mussel Chowder

Curried Mussel Chowder Image by: Curried Mussel Chowder Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2010



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 salt; 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.

Nutritional facts Per serving: about

  • Sodium 458 mg
  • Protein 15 g
  • Calories 312.0
  • Total fat 14 g
  • Potassium 688 mg
  • Cholesterol 51 mg
  • Saturated fat 7 g
  • Total carbohydrate 33 g


  • Iron 27.0
  • Folate 31.0
  • Calcium 17.0
  • Vitamin A 18.0
  • Vitamin C 17.0
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Curried Mussel Chowder