Curried Mussel and Potato Chowder with Peas

• 2 cups water
• 1 cup dry white wine
• 2 teaspoons curry powder
• 1 large garlic clove, crushed
• 1 bay leaf
• 1/2 teaspoon turmeric
• 2 pounds mussels, scrubbed, debearded
• 4 cups 1/2-inch cubes peeled russet potatoes (about 3 medium)
• 1 1/2 cups low-fat (1%) milk
• 1/2 cup frozen green peas

1. Combine water, wine, curry powder, garlic, bay leaf and turmeric in large pot.
2. Bring to boil.
3. Reduce heat; cover and simmer 8 minutes.
4. Add mussels.
5. Increase heat to high, cover and cook until mussels open, about 4 minutes(discard any mussels that do not open).
6. Pour mixture into strainer set over large bowl; reserve cooking liquid in bowl.
7. Cool mussels.
8. Remove mussels from shells; discard shells.
9. Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 10 minutes.
10. Drain.
11. Transfer 1 cup potatoes to heavy large saucepan.
12. Puree remaining potatoes and 1 cup milk in processor until smooth.
13. Add puree to saucepan.
14. Add reserved mussel cooking liquid, remaining 1/2 cup milk and peas.
15. Bring to simmer.
16. Stir in mussels.
17. Season to taste with salt and pepper and serve.

water, white wine, curry powder, garlic, bay leaf, turmeric, mussels, potatoes, lowfat, frozen green peas

Taken from www.epicurious.com/recipes/food/views/curried-mussel-and-potato-chowder-with-peas-4467 (may not work)