Mussel & Corn Chowder

Directions

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

Reduce heat to low and keep liquid warm.

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

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

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

Simmer mixture, uncovered, until reduced to 1½ cups, about 5 minutes.

Add ¾ cup of corn and simmer mixture 4 minutes.

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.

Keep corn chowder warm.

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.

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

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

Stir in remaining ¾ cup of corn and salt and pepper to taste.

(Do not cook mussels until all are opened, because already-opened mussels will overcook. Instead, discard any unopened ones.)

Ladle chowder into bowls and sprinkle with parsley.

Serve chowder with bread.