LC-Mussel-chowder

Mussel chowder

RatingDifficultyIntermediate

This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour.

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LC-Mussel-chowder
Yields4 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
 3 tbsp butter
 250 g streaky bacon (diced)
 2 large onions (roughly chopped)
 4 stalks celery (finely chopped)
 3 cloves garlic (roughly chopped)
 4 medium turnips (cut into1.5cm cubes)
 3 cups fish stock (or broth)
 1 cup cream (preferably thick cream)
 ½ Lemon (leave it as is)
 1 whole red chilli (cut in half lengthwise)
 1 ¼ kg black mussels (washed and debearded)
 1 handful fresh dill (finely chopped)
 1 handful flat-leaf parsley (roughly chopped)
 1 pinch salt and black pepper
1

Get a large pot up to a medium heat and add the butter, bacon, onion, celery, garlic and turnips to saute until they are soft and well caramelised. This could take 20 minutes.

2

Add the stock and let it simmer gently with the lid on until the turnips are mushy.

3

Use a potato masher to roughly crush the turnips.

4

Now add the cream, half lemon and chilli and gently simmer until the cream begins to thicken.

5

Add in the mussels and pop the lid on for about 4 minutes for the mussels to cook. They should all be open when the lid comes off. If none of them are open, pop the lid on for a few more minutes.

6

When it seems as though no more are going to open, remove the unopened ones and turf them, then mix through the dill, parsley and check the seasoning before serving.

Ingredients

 3 tbsp butter
 250 g streaky bacon (diced)
 2 large onions (roughly chopped)
 4 stalks celery (finely chopped)
 3 cloves garlic (roughly chopped)
 4 medium turnips (cut into1.5cm cubes)
 3 cups fish stock (or broth)
 1 cup cream (preferably thick cream)
 ½ Lemon (leave it as is)
 1 whole red chilli (cut in half lengthwise)
 1 ¼ kg black mussels (washed and debearded)
 1 handful fresh dill (finely chopped)
 1 handful flat-leaf parsley (roughly chopped)
 1 pinch salt and black pepper

Directions

1

Get a large pot up to a medium heat and add the butter, bacon, onion, celery, garlic and turnips to saute until they are soft and well caramelised. This could take 20 minutes.

2

Add the stock and let it simmer gently with the lid on until the turnips are mushy.

3

Use a potato masher to roughly crush the turnips.

4

Now add the cream, half lemon and chilli and gently simmer until the cream begins to thicken.

5

Add in the mussels and pop the lid on for about 4 minutes for the mussels to cook. They should all be open when the lid comes off. If none of them are open, pop the lid on for a few more minutes.

6

When it seems as though no more are going to open, remove the unopened ones and turf them, then mix through the dill, parsley and check the seasoning before serving.

Mussel chowder