Curried Mussel and Potato Chowder with Peas Recipe

Name: Curried Mussel and Potato Chowder with Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup dry white wine; 2 teaspoons curry powder; 1 large garlic clove, crushed; 1 bay leaf; 1/2 teaspoon turmeric; 2 pounds mussels, scrubbed, debearded; 4 cups 1/2-inch cubes peeled russet potatoes (about 3 medium); 1 1/2 cups low-fat (1%) milk; 1/2 cup frozen green peas

Servings: persons

1
Combine water, wine, curry powder, garlic, bay leaf and turmeric in large pot.
2
Bring to boil.
3
Reduce heat; cover and simmer 8 minutes.
4
Add mussels.
5
Increase heat to high, cover and cook until mussels open, about 4 minutes(discard any mussels that do not open).
6
Pour mixture into strainer set over large bowl; reserve cooking liquid in bowl.
7
Cool mussels.
8
Remove mussels from shells; discard shells.
9
Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 10 minutes.
10
Drain.
11
Transfer 1 cup potatoes to heavy large saucepan.
12
Puree remaining potatoes and 1 cup milk in processor until smooth.
13
Add puree to saucepan.
14
Add reserved mussel cooking liquid, remaining 1/2 cup milk and peas.
15
Bring to simmer.
16
Stir in mussels.
17
Season to taste with salt and pepper and serve.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups water, 1 cup dry white wine, 2 teaspoons curry powder, 1 large garlic clove, crushed, and more.

Yes, Curried Mussel and Potato Chowder with Peas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Mussel and Potato Chowder with Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions