Mussel Chowder
- Serves 4
- Cooking time: 45 minutes - 1 hour
Mussels are a great source of nutrients and taste fantastic in this great chowder recipe.
Recipe by: Heart Foundation
Ingredients
1 tbsp oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, crushed
2 potatoes, peeled and diced
2 1/2 cups water
24 fresh mussels in shell
2 tbsp cornflour
1 cup corn kernels
1 cup peas
1 can evaporated milk
Video
Method
Method
Heat oil in a large pot and gently cook the onion, carrot and celery. Add garlic and cook briefly.
Add potatoes and water and bring to the boil. Reduce heat and simmer gently.
Add mussels and cook until they are all open.
Remove the mussels and take the mussel meat from the shells, discarding any that don’t open.
Chop the mussel meat roughly and set aside.
Add peas and corn to the pot. Add evaporated milk. Return to a gentle simmer
Mix cornflour with a little cold water to form a thin paste. Slowly add cornflour paste to soup mixing constantly until you reach the desired thickness
Return chopped mussel meat to the pot.
Serve immediately.