Oyster Boy Curried Mussel Chowder
This chowder is designed to be assembled just before it is served.
Ingredients
5 lbs. PEI mussels
1 lb. PEI scallops
2 medium PEI potatoes
1 large leek
1 500 ml can corn niblets
1 medium onion
3 stalks celery
1 litre whole milk
1 litre 35% cream
½ cup flour
1 cup butter
2 tbsp butter
2 tbsp olive oil
1 tbsp medium curry paste
fresh cilantro for garnish
Directions
First cook off the mussels in a little white wine or water until they open. Separate the cooked mussels from the broth. Pour the broth into a deep bowl and let set.
Shuck the mussels, placing the meat into another deep bowl. Once the broth has settled, pour it over the shucked meat, being careful to avoid the sediment that will have settled in the bottom.
In a large pot, melt 1 cup of butter. Finely chop the onion and celery and add to the butter. Cook over medium heat for 5 minutes. Add the ½ cup of flour. Mix well and cook for another 5 minutes.
Add 35% cream while whisking. Then add milk. Cook on medium-low for another 45 minutes whisking every five minutes or so while the base is cooking.
Trim the leek, split lengthwise and wash carefully and slice thinly. Peel the potatoes and cut into small cubes. In a frying pan, blend two tbsp each of oil and butter. Add the leek, potato and corn. Cook for three minutes then add curry paste. Mix well and cook for another five minutes. (If you are using curry powder cook for at least ten minutes). Add this mixture to the milk base and blend well.
In the same frying pan add a bit more oil and sear the scallops for one minute on each side (cut larger scallops in half first) and then set these aside. Add the mussels and broth to the hot base and stir well.
To serve place two or three scallops in each bowl and ladle the hot chowder around them. The chowder will finish the cooking of the scallops. Garnish with a sprig of fresh cilantro.
Source: peishellfish.com
Ingredients
5 lbs. PEI mussels
1 lb. PEI scallops
2 medium PEI potatoes
1 large leek
1 500 ml can corn niblets
1 medium onion
3 stalks celery
1 litre whole milk
1 litre 35% cream
½ cup flour
1 cup butter
2 tbsp butter
2 tbsp olive oil
1 tbsp medium curry paste
fresh cilantro for garnish
Directions
First cook off the mussels in a little white wine or water until they open. Separate the cooked mussels from the broth. Pour the broth into a deep bowl and let set.
Shuck the mussels, placing the meat into another deep bowl. Once the broth has settled, pour it over the shucked meat, being careful to avoid the sediment that will have settled in the bottom.
In a large pot, melt 1 cup of butter. Finely chop the onion and celery and add to the butter. Cook over medium heat for 5 minutes. Add the ½ cup of flour. Mix well and cook for another 5 minutes.
Add 35% cream while whisking. Then add milk. Cook on medium-low for another 45 minutes whisking every five minutes or so while the base is cooking.
Trim the leek, split lengthwise and wash carefully and slice thinly. Peel the potatoes and cut into small cubes. In a frying pan, blend two tbsp each of oil and butter. Add the leek, potato and corn. Cook for three minutes then add curry paste. Mix well and cook for another five minutes. (If you are using curry powder cook for at least ten minutes). Add this mixture to the milk base and blend well.
In the same frying pan add a bit more oil and sear the scallops for one minute on each side (cut larger scallops in half first) and then set these aside. Add the mussels and broth to the hot base and stir well.
To serve place two or three scallops in each bowl and ladle the hot chowder around them. The chowder will finish the cooking of the scallops. Garnish with a sprig of fresh cilantro.
Source: peishellfish.com
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