Moms Best Qualicum Chowder Recipe from GourmetFoodPlaza.com

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Moms Best Qualicum Chowder
A recipe from a Mom in Qualicum Beach, Vancouver Island, British Columbia
Serves 4 - 6
1 lb	mussels
1 1/2 cups	water
1 cup	dry white wine
2	cloves, garlic
2 tbsp	butter
1	large potato, peeled and diced
2	carrots, diced
2 tbsp	all-purpose flour
1/2 tsp	each salt and pepper
2	tomatoes, chopped
12 oz	salmon fillet
4 oz	each sole, cod and snapper fillets
2 tbsp	chopped fresh parsley
2 tbsp	chopped fresh chives or green onions

-	Scrub mussels, removing any beards; discard any that do not close when tapped.
-	In Dutch oven, bring 1/2 cup of the water, the wine and garlic to simmer over medium-high heat
-	Add mussels, cover and steam for about 5 minutes or until mussels open
-	Discard any that do not open

-	Strain mussels, reserving liquid and garlic; let cool
-	Mince garlic; set aside
-	Remove mussels from shells, reserving 4 to 6 intact; set aside

-	In Dutch oven, heat butter over medium heat; cook reserved garlic, potato and carrots, stirring occasional, for about 8 minutes or until softened
-	Sprinkle with flour; cook, stirring, stirring for 1 minute
-	Whisk in reserved liquid from mussels, remaining water, salt and pepper; bring to boil
-	Add tomatoes; reduce heat and simmer for 10 minutes

-	Cut salmon, sole, cod and snapper into 1-inch pieces; add to pan
-	Cover and cook for about 8 minutes or until fish flakes easily when tested with fork
-	Add mussels and mussels in shells; heat through
-	Ladle into warm bowls
-	Garnish each with 1 mussel in shell, parsley and chives

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