Curried Mussel and Potato Chowder

Ingredients

3 medium potatoes, cubed and boiled
2 cups water
1 cup dry white wine
2 teaspoons curry powder
1 large garlic clove, crushed
1 bay leaf
½ teaspoon turmeric
1 kg mussels, scrubbed and de-bearded
1½ cups milk
½ cup frozen peas

Directions

Put the water, wine, curry powder, garlic, bay leaf, turmeric and mussels into a large pot, bring to the boil, reduce, cover and simmer for 8 minutes.

Using a sieve, separate the liquid and place it into a food processor with 1 cup milk and the potatoes, then puree.

Place the pureed liquid into a heavy saucepan with the peas and the remaining milk, then simmer.

Remove most of the mussels from their shells and place them into the chowder, keeping the remaining mussels for garnishing.

Season to taste with salt and pepper and serve.