SPICE It Up!!

My husband, Brian, and I have tried many different recipes for thai curried mussels. We have come close so many times to something that had the right amount of heat, but never quite met the mark...UNTIL we had the perfect combination in the following recipe. I think there are two key parts to this. One, Bobby Flay, and two, the right red curry paste (I will share the secret later). We enjoyed the mussels as an appetizer on Sunday, and tonight I made a fantastic chowder with the leftovers.

Part 1, kudos to Bobby Flay. You can find the recipe for Thai Red Curry Mussels at http://www.foodnetwork.com/recipes/bobby-flay/thai-red-curry-mussels-recipe/index.html. I eliminate the fish sauce because just the smell of it appalls me! For those with peanut allergies, no worries! Use canola oil, that is what I use. If you want to have some leftover mussels for the delicious chowder later in the week, increase the mussels to about 3 1/2 lbs. And, the key ingredient, use 'Cock Brand Red Curry Paste'. (Go ahead, get the laugh out!) For those who like a visual in order to search for the right ingredient, see below.

PART 2, my creativity! We had about 16-18 mussels leftover, along with about 2-2 1/2 cups of the broth. I didn't want to waste this deliciousness, so tonight I made a chowder.
Shrimp & Mussel Thai Red Curry Chowder
1/4 PKG of Bacon
1/2 Onion, Diced
3 Stalks Celery, Diced
3 Medium Yukon Gold Potatoes, Diced (small and even sized)
1 Lb Raw Shrimp, Peeled and Deveined, cut in smaller pieces
3 C Chicken Broth
Remaining Broth and mussels from Thai Red Curry Mussels

Cook bacon in 1 TBSP EVOO until crispy. Add onion and celery (salt and pepper to taste) and saute until soft. Add potatoes, chicken broth, and broth from thai curry mussels. Bring to a boil and reduce to a simmer, cooking for about 20-25 minutes until potatoes are cooked. Add mussels and shrimp and cook for another 5 minutes or until shrimp is pink and cooked through. Add 1/2 cup milk and 1 TBSP butter. Stir and serve!!
Bobby Flay, you need to try this!!!
What is your favorite soup, stew or chowder for this time of the season?