Recipe - Curried Mussel And Potato Chowder With Peas

2 cup Water
1 cup Dry white wine
2 teaspoon Curry powder
1 lg Garlic clove; crushed
1 Bay leaf
One half teaspoon Turmeric
2 pound Mussels; scrubbed, debearded
4 cup 1/2inch cubes peeled russet
potatoes; (about 3 medium)
1 One half cup Lowfat; (1%) milk
One half cup Frozen green peas

A richtasting lowfat chowder with lots of spicy curry flavor.

Combine water, wine, curry powder, garlic, bay leaf and turmeric in large
pot. Bring to boil . Reduce heat; cover and simmer 8 minutes. Add mussels.
Increase heat to high, cover and cook until mussels open, about 4
minutes(discard any mussels that do not open). Pour mixture into strainer
set over large bowl; reserve cooking liquid in bowl. Cool mussels. Remove
mussels from shells; discard shells.

Meanwhile, cook potatoes in large pot of boiling salted water until tender,
about 10 minutes. Drain. Transfer 1 cup potatoes to heavy large saucepan.
Puree remaining potatoes and 1 cup milk in processor until smooth. Add
puree to saucepan. Add reserved mussel cooking liquid, remaining One half cup
milk and peas. Bring to simmer. Stir in mussels. Season to taste with salt
and pepper and serve.

Serves 4.

Per Serving: calories, 235; total fat, 3g; saturated fat, 1g; cholesterol,
20mg.

Bon Appétit April 1997

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 26, 1998