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

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

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.

No additional tips available.

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

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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.

Curried Mussel and Potato Chowder with Peas

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