Curried Mussel Chowder

You don’t become a chef to become famous.

Eric Ripert

I think every home cook has the daydream of hitting it big on T.V. as the host of their own cooking show and having millions of adoring fans just gobbling up any and all recipes they showcase and I admit that I fall squarely in this group however being the practical person that I am I know this will never happen so I will be content with cooking the best food that I can for my family and friends and posting the pics to my blog in the hopes that others will enjoy it as well.

Shopping list:

• 1 1/2 pounds frozen precooked Mussel meat
• 4 cups Vegetable stock
• 2 cups Milk
• 1/4 cup Butter
• 1 cup diced Potatoes
• 1 cup chopped Leeks – white and light green only
• 3/4 each finely chopped Celery and Onion
• 4 tablespoons Yellow Curry powder (see cooks note)
• 1/4 all purpose Flour
• 1 cup Corn Kernels
• 2 tablespoons chopped Cilantro for garnish

Putting it all together:

1. In a stock pot or Dutch oven melt the butter and saute the onions for about 5 minutes. Sprinkle in the flour and whisk until blended. Cook the butter and flour for about 5 minutes but don’t let it brown.
2. Pour in the vegetable stock and whisk until smooth. Add in the remaining ingredients except the Cilantro and bring to a boil. Reduce the heat and simmer (stirring occasionally) for about 30 minutes or until the vegetables are tender.
3. Pour the soup into four individual bowls, top with some cilantro and serve.

Cooks note: For a milder curry flavour substitute Garam Masala for the Yellow Curry powder.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                          Bon Appetit