Free Recipe Mussel and Corn Chowder
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Mussel and Corn Chowder Recipe
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
Mussel and Corn Chowder Preparation
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 Recipe by: Cooking Live Show #CL1A05/1A06 Posted to MC-Recipe Digest V1 #720 by Angele and Jon Freeman <jfreeman@netusa1.net> on Aug 4, 1997
Cooking Temperature:
Recipe Serves: 1
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