Spiced Mussel Chowder

Holiday 2006
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food and drink

BY: Lucy Waverman

A take on clam chowder goosed up with Thai curry paste. Cut leeks in half horizontally before slicing.

3 cups (750 mL) fish or chicken broth
1½ lb (750 g) mussels
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) diced red potatoes
1 cup (250 mL) diced fennel
1 cup (250 mL) sliced leeks
½ tsp (2 mL) Thai red curry paste
¼ cup (50 mL) whipping cream
1 tbsp (15 mL) lemon juice
Salt and freshly ground pepper
2 tbsp (25 mL) chopped fresh chervil or parsley

1. Bring stock to boil and add mussels. Shake pan and cover until mussels open, about 3 minutes. Discard any that do not open. Remove mussels from shell and reserve. Reserve liquid separately.

2. Heat oil in soup pot on medium heat. Add potatoes, fennel and leeks and sauté for 2 minutes. Add curry paste and sauté another 1 minute. Pour in reserved mussel broth. Bring to boil, reduce heat to medium-low and simmer 10 to 12 minutes or until vegetables are tender.

3. Add mussels and cream and simmer together for 2 minutes to reheat and combine flavours. Stir in lemon juice. Season with salt and pepper. Ladle into bowls and garnish with chervil.

Serves 4