Lightly Curried Mussel Chowder Recipe

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2 tablespoons chopped fresh cilantro

1 1/2 cups heavy cream (or up to 2 cups if desired)

1 small red bell pepper (4 to 6 ounces), cut into 1/2-inch dice

2 cloves garlic, finely chopped (2 teaspoons)

Kosher or sea salt and freshly ground black pepper

1 medium onion (7 to 8 ounces), cut into 1/2-inch dice

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice

2 tablespoons unsalted butter

1 teaspoon finely chopped fresh ginger (pinky-tip-sized piece)

1/4 teaspoon cayenne pepper

5 pounds medium PEI mussels or other cultivated mussels (or 6 pounds wild)

3 scallions, thinly sliced

1 tablespoon Madras curry powder

1 pound Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice

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