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Soups and Starters Recipes -
Mussel Chowder
Recipe
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Soups and Starters
Recipes
- Mussel Chowder Recipe
Ingredients
Serve
4-6
-
2 tablespoons
olive oil
-
250 g/8 oz
streaky bacon, rinded and chopped
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2 onions,
finely chopped
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1 celery stick,
finely sliced
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1 green pepper,
cored, deseeded and finely chopped
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450 ml/3/4 pint
fish Stock
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250 g/8 oz
potatoes, diced
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1 bay leaf
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1/2 teaspoon
chopped marjoram leaves, or 1/4 teaspoon
dried marjoram
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3
tablespoons plain white flour
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300 ml/1/2 pint
milk
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500 g/1 lb
mussels, cooked and shelled
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150
ml/1/4 pint single cream
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salt and white
pepper
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1 tablespoon
finely chopped parsley, to garnish
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crusty French
bread, to serve
Method:
-
Heat the olive oil in a heavy-based saucepan.
Add the bacon and fry over a moderate heat until
browned.
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Add the onions, celery and pepper and
cook, stirring frequently, for 5 minutes, or
until the vegetables soften. Add the fish stock,
potatoes, bay leaf and marjoram.
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Bring to the
boil, then lower the heat, cover the pan and
simmer for 15-20
minutes until the potatoes are tender.
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Blend the
flour with
150
ml/1/4 pint of the milk in a small bowl. Whisk
the mixture into the chowder, stir until it
begins to boil, then slowly add the remaining
milk.
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Season to taste with salt and pepper. Lower
the heat, add the mussels and simmer gently,
stirring occasionally, for 5 minutes. Do not
allow the chowder to boil.
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Stir in the cream and
pour the chowder into a heated soup tureen.
Sprinkle the parsley over the top to garnish and
serve with crusty French bread.
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