| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Dry white wine |
| 2 |
T |
Unsalted butter |
| 2 |
T |
All-purpose flour |
| 5 1/2 |
c |
Fresh corn, cut from about 3 |
|
|
ears |
| 3/4 |
c |
Heavy cream |
| 1 |
T |
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 |
INSTRUCTIONS
1997
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,
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