Curried Mussel and Potato Chowder with Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A rich-tasting low-fat chowder with lots of spicy curry flavor. Ingredients:
2 cups water |
1 cup dry white wine |
2 teaspoons curry powder |
1 large garlic clove, crushed |
1 bay leaf |
1/2 teaspoon turmeric |
2 pounds mussels, scrubbed, debearded |
4 cups 1/2-inch cubes peeled russet potatoes (about 3 medium) |
1 1/2 cups low-fat (1%) milk |
1/2 cup frozen green peas |
Directions:
1. 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.
2. 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 1/2 cup milk and peas. Bring to simmer. Stir in mussels. Season to taste with salt and pepper and serve.
3. Per Serving: calories, 235; total fat, 3g; saturated fat, 1g; cholesterol, 20mg. Nutritional analysis provided by Bon Appétit
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