This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour.
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.
Add the stock and let it simmer gently with the lid on until the turnips are mushy.
Use a potato masher to roughly crush the turnips.
Now add the cream, half lemon and chilli and gently simmer until the cream begins to thicken.
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.
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.
Serving Size 4