Mussel Chowder

Servings:  

4
Mussel Chowder

Servings:  

4
  1. In a large pot, cook onion in oil until translucent.
  2. Add garlic and cook for 1 minute.
  3. Add stock and bring to the boil.
  4. Add mussels, cover with a tight fitting lid and cook for 6-7 minutes until the mussels are just cooked.
  5. Discard any unopened shells.
  6. Strain and reserve liquid.
  7. Put mussels aside until cool enough to handle, and then shell them.
  8. Return the strained liquid and onion bits to the pot.
  9. Add potato and just enough water to cover the potato.
  10. Cook until tender.
  11. Add corn and thyme, cook a further minute.
  12. Blitz until smooth with an immersion blender / food processor / blender.
  13. Return mussel meat to soup and serve.
  1. In a large pot, cook onion in oil until translucent.
  2. Add garlic and cook for 1 minute.
  3. Add stock and bring to the boil.
  4. Add mussels, cover with a tight fitting lid and cook for 6-7 minutes until the mussels are just cooked.
  5. Discard any unopened shells.
  6. Strain and reserve liquid.
  7. Put mussels aside until cool enough to handle, and then shell them.
  8. Return the strained liquid and onion bits to the pot.
  9. Add potato and just enough water to cover the potato.
  10. Cook until tender.
  11. Add corn and thyme, cook a further minute.
  12. Blitz until smooth with an immersion blender / food processor / blender.
  13. Return mussel meat to soup and serve.