Mussel Chowder

Tasty and wholesome, a heartwarming Mussel Chowder is the perfect ‘chow’ on cold winter weekends. As soon as the mercury starts to drop, get a great big pot out, gather your ingredients and get cooking. Just make sure you’ve got loads of crusty bread on the side, to mop your chowder bowl clean.

Serves 3-5

Mussel Chowder

Serves 3-5

Tasty and wholesome, a heartwarming Mussel Chowder is the perfect 'chow' on cold winter weekends. As soon as the mercury starts to drop, get a great big pot out, gather your ingredients and get cooking. Just make sure you’ve got loads of crusty bread on the side, to mop your chowder bowl clean.

Ingredients

1 kg frozen Mussel meat
1 tbsp (15 ml) Vegetable stock powder
2 cups (500 ml) Hot water
1 tbsp (15 ml) Olive oil
1 medium Onion, finely chopped
1 clove Garlic, minced
½ Red bell pepper, finely chopped
2 cups (500 ml) Cubed potatoes (1.5 cm dice)
410 g tin Whole sweetcorn, drained
1 cup (250 ml) Fresh cream
1 tbsp (15 ml) Maizena – corn flour
2 tbsp (30 ml) Cold water
1 tsp (5 ml) Freshly chopped parsley
Salt and freshly ground black pepper to taste

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Method

Thaw the mussel meat overnight in the refrigerator. Before preparing, remove from bag, rinse and drain. Set aside until ready to use.
Prepare the stock by adding the water to the stock powder and stirring until all the powder has dissolved. Set aside until ready for use.
Heat a saucepan with the olive oil and sauté the onions and garlic until the onions are softened.
Add the peppers and potatoes together with the prepared vegetable stock and bring to a simmer for 15 minutes until the potatoes have now halfway softened.
Add the mussels, sweetcorn, cream and leave to simmer on low heat for 5 minutes. Add the milk to the corn flour and stir. Add this thickener to the chowder and simmer for a further 10 minutes on a low heat, stirring to prevent any sticking of the sauce to the saucepan. Add the parsley and season with salt and black pepper to taste.

Mussel Chowder

Mussel Chowder

Ingredients

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Method

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