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.

A Message from our Provider:

“Do you only BELIEVE in God? How about loving him!”