This is quite similar to clam chowder but has been spiced up with a Thai curry.
- 3 cups chicken broth
- 1 1/2 lbs. mussels
- 1 tbsp. Crisco oil
- 1 cup diced red potatoes
- 1 cup diced fennel
- 1 cup sliced leeks (cut in half horizontally first and rinse well)
- 1/2 tsp. Thai red curry paste
- 1/4 cup whipping cream
- 1 tbsp. lime juice
- salt and pepper
- 2 tbsp. chopped fresh Italian parsley
Bring the stock to a boil and add the mussels. Shake pan and cover until the mussels open up. Discard any that do NOT open. Remove the mussels from the shell and reserve. Reserve the broth in a separate bowl.
Heat the oil in a saucepan and add the potatoes, fennel and leeks and saute for 2 minutes. Add the curry paste and cook a further minute. Pour in the mussel cooking broth and bring to the boil, reduce heat to medium low and simmer for about 14-15 minutes until the vegetables are tender.
Add the mussels and cream to the pot and simmer for about 2 minutes. Stir in the lime juice and ladle into soup bowls. Top with the chopped parsley.
Oh, be sure to have a chilled bottle of Riesling on hand. Perfect together.