Mussel And Corn Chowder

* Exported from MasterCook *

Mussel And Corn Chowder

Recipe By : Cooking Live Show #CL1A05/1A06
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup chicken stock
1/2 cup dry white wine
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
5 1/2 cups fresh corn (cut from about 3 ears)
3/4 cups heavy cream
1 tablespoon peanut oil
1 pound black mussels -- scrubbed well and
-- beards pulled off
1 red bell pepper -- cut into 1/4-inch
-- dice
1/4 cup 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




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