INGREDIENTS

INSTRUCTIONS

*(fresh preferred, but frozen okay)  Need: Wok with lid and base ring,
heavy sauce pan, cutting board,  knife, serving bowls, stock pot and
food mill.  Clean mussels. Bring stock to a boil, reduce to simmer, add
white  wine. In large heavy pot, melt butter over medium heat, add
flour and  stir until roux begins to color. Temper roux with one cup of
stockiwine liquid. Whip until very thick, add remaining stock/wine
liquid. Bring to a gentle simmer and reduce heat Simmer until volume
is reduce by 1/3. Add 1/2 of the corn and return to a simmer for 5
minutes. Remove from heat Pass this mixture through medium-screened
food mill. (Do not use food processor. Chops too much of the corn.)
Return milled sauce to original pan, add cream and season with salt
and pepper. Keep HOT. Assemble all ingredients near the stove, have
warmed serving dishes ready.  Add peanut oil to a dry wok, place over
heat and bring wok~  temperature. Just as oil begin to smoke, add
mussels and red pepper.  Stir to coat all pieces with peanut oil. Cover
wok Once mussels begin  to open, add corn chowder, stir to coat, and
cover. As most mussels  begin to open, add remaining fresh corn and
stir again. Check  seasoning, adlust if necessary, stir again. Place
mussels and chowder  in bowls, dust with chopped parsley and serve
immediately. Do not  cook mussels until all are opened or you will
overcook the rest  Simply do not eat unopened mussels. Serve with warm
crusty  bread/rolls.  Source: Barbara Williams, Coasting & Cooking Bk
#4 -- Washington &  Oregon, 1997. ISBN:0-9609950-2-1  Typed and
MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>  Recipe
by: Inn at Langley, Langley, Wash.

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