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