*  Exported from  MasterCook  *
 
                          Mussel And Corn Chowder
 
 Recipe By     : Cooking Live Show #CL1A05/1A06
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cup           chicken stock
      1/2  cup           dry white wine
    2      tablespoons   unsalted butter
    2      tablespoons   all-purpose flour
    5 1/2  cups          fresh corn (cut from about 3 ears)
      3/4  cups          heavy cream
    1      tablespoon    peanut oil
    1      pound         black mussels -- scrubbed well and
                         -- beards pulled off
    1                    red bell pepper -- cut into 1/4-inch
                         -- dice
      1/4  cup           freshly chopped flat leaf parsley
 
 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
 
 
 
 
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