Mussel and Corn Chowder

1. 1

   In a saucepan bring stock to a boil and add wine.

2. 2

   Reduce heat to low and keep liquid warm.

3. 3

   In a 2 quart heavy saucepan melt butter over moderately low heat and whisk in flour.

4. 4

   Cook roux, whisking, 3 minutes and add 1 cup stock mixture, whisking vigorously until thick and smooth.

5. 5

   Add remaining stock mixture and bring to a boil, whisking.

6. 6

   Simmer mixture, uncovered, until reduced to 1 1/2 cups, about 5 minutes.

7. 7

   Add 3/4 cup of corn and simmer mixture 4 minutes.

8. 8

   Force mixture through a food mill (don't be tempted to use a food processor) fitted with the medium disk set over a bowl and stir in cream and salt and pepper to taste.

9. 9

   Keep corn chowder warm.

10. 10

    In a large wok heat oil over high heat until it begins to smoke and stir-fry mussels and bell pepper until coated well with oil, about 30 seconds.

11. 11

    Cover wok and steam mussels until they begin to open, about 3 minutes.

12. 12

    Stir in corn chowder and simmer, covered, until more mussels open, about 2 minutes.

13. 13

    Stir in remaining 3/4 cup of corn and salt and pepper to taste.

14. 14

    (Do not cook mussels until all are opened, because already-opened mussels will overcook.

15. 15

    Instead, discard any unopened ones.)

16. 16

    Ladle chowder into bowls and sprinkle with parsley.

17. 17

    Serve chowder with bread.

* Per serving · 4 servings · Values may vary.