2 lb (1 kg) fresh PEI Mussels
2 cups (250 mL) water
1 bay leaf
1 small onion, (1 cup/ 250 mL) finely chopped
1 Tbsp (15 mL) olive oil
1 clove garlic, finely chopped
1 red onion, finely chopped
1 carrot, finely chopped
1 potato, grated
2 tsp (10 mL) curry paste
1 cup (250 mL) clam juice (or fish stock)
1 x 14 1/2 oz can (1 2/3 cups) evaporated milk
2 Tbsp (30 mL) flour
chopped chives to garnish
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside
- Place water, bay leaf, onion and the fresh mussels in a large pan over high heat. Cover and steam until mussels open approx 3-4 minutes and steam is coming from under the lid. Using a slotted spoon lift mussels from the pot and place in a bowl. When cool enough to handle, remove mussels from their shells. Discard any that remain closed. Strain the stock, reserving liquid.
- Heat olive oil in a large pan over medium heat. Add garlic, onion, carrot and potato and sauté for 5 minutes, stirring occasionally. Stir in curry paste. Add 1 cup reserved mussel stock and reduce by half. Add clam juice, evaporated milk and bring to a simmer.
- Spoon a little chowder liquid into a small bowl and add flour. Whisk until smooth then stir mixture back into chowder, stirring to thicken.
- Return mussels to chowder and divide between bowls. Garnish with chives and lemon.