A Healthier PEI Mussel Chowder

Ingredients

• 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
• 1 lemon

Method

1. 1

   Rinse fresh PEI Mussels under tap water. Discard any that do not close after tapping.

2. 2

   Steam mussels with water, bay leaf, and onion for 3-4 minutes. Remove mussels from shells and strain stock.

3. 3

   Sauté garlic, onion, carrot and potato in olive oil for 5 minutes. Add curry paste, mussel stock, clam juice and evaporated milk.

4. 4

   Mix flour with chowder liquid until smooth, then stir into chowder to thicken.

5. 5

   Return mussels to chowder, divide between bowls and garnish with chives and lemon.