Mussel and Jerusalem Artichoke Chowder

Ingredients

• • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp (30 ml) vegetable oil
  • 1/2 cup (125 ml) white wine
  • 2 lb (900 g) mussels, trimmed and washed
  • 2 tbsp butter, softened
  • 2 tbsp unbleached all-purpose flour
  • 2 spicy Italian sausages, casings removed
  • 1 tomato, seeded and diced
  • 4 cups (1 litre) chicken broth
  • 2 cups (320 g) white potatoes, peeled and diced
  • 1 cup (175 g) Jerusalem artichokes or parsnips, peeled and diced
  • 1 cup (150 g) frozen corn, thawed
  • 1/2 cup (125 ml) 35% cream
  • 2 tbsp fresh flat-leaf parsley, finely chopped