Oyster Boy Curried Mussel Chowder

Ingredients:
5     pounds (2.5 kg) mussels
1     cup (250 mL) butter
1     medium onion, finely chopped
3     ribs celery, finely chopped
1/2     cup (125 mL) flour
4     cups (1 L) heavy cream
4     cups (1 L) whole milk
1     large leek
2     medium potatoes
2     cups (500 mL) canned corn kernels
2     tablespoons (30 mL) butter
2     tablespoons (30 mL) olive oil
1     tablespoon (15 mL) medium-hot curry paste (or curry powder)
1     pound (500 g) scallops

Garnish:
Sprig of fresh cilantro



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 settle. Shuck mussels, placing meat into another deep bowl. When broth has settled, pour it over shucked mussels, being careful to avoid sediment that has settled in the bottom.

In a large pot, melt 1 cup (250 mL) butter; add chopped onion and celery and cook over medium heat for five minutes. Stir in flour, mix well and cook five minutes more. Add cream, whisking all the while, then add milk. Cook on low heat for 30 minutes, whisking every five minutes or so while base is cooking.

Trim leek, split lengthwise, wash carefully and slice thinly. Peel potatoes and cut into small cubes. In a frying pan, blend two tablespoons (30 mL) each of butter and oil. Add leek, potato and corn; cook for three minutes. Add curry paste, mix well and cook for five more minutes. (If using curry powder, cook for at least 10 minutes.) Add this mixture to the milk base and blend well.

In 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 set aside. Add mussels and broth to hot base. Stir well.

To serve, place two or three scallops in each bowl and ladle hot chowder around them.

The chowder will finish cooking the scallops. Garnish with a sprig of fresh cilantro. Makes 10 to 12 servings.