Mussel and Corn Chowder

Directions

1. 1
   In a saucepan bring stock to a boil and add wine.
2. 2
   Reduce heat to low and keep liquid warm.
3. 3
   In a 2 quart heavy saucepan melt butter over moderately low heat and whisk in flour.
4. 4
   Cook roux, whisking, 3 minutes and add 1 cup stock mixture, whisking vigorously until thick and smooth.
5. 5
   Add remaining stock mixture and bring to a boil, whisking.
6. 6
   Simmer mixture, uncovered, until reduced to 1 1/2 cups, about 5 minutes.
7. 7
   Add 3/4 cup of corn and simmer mixture 4 minutes.
8. 8
   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.
9. 9
   Keep corn chowder warm.
10. 10
    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.
11. 11
    Cover wok and steam mussels until they begin to open, about 3 minutes.
12. 12
    Stir in corn chowder and simmer, covered, until more mussels open, about 2 minutes.
13. 13
    Stir in remaining 3/4 cup of corn and salt and pepper to taste.
14. 14
    (Do not cook mussels until all are opened, because already-opened mussels will overcook.
15. 15
    Instead, discard any unopened ones.)
16. 16
    Ladle chowder into bowls and sprinkle with parsley.
17. 17
    Serve chowder with bread.