Mussel Chowder

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Published

Ingredients

  • 12 large mussels , shelled
  • 500 gms potatoes
  • 125 gms butter or oil
  • 1 med onions, chopped
  • 1 leek, chopped (white only)
  • 1 stalk celery, chopped
  • 3 cups boiling water
  • salt and black pepper
  • 1/4 cup cream
  • 1 tblsp lemon juice

Preparation

  1. Cut mussels into small pieces and cut potatoes into small cubes.
  2. Heat butter or oil in a pan and add potatoes, onions, leek and celery. cook over a low heat until transparent, stirring occasionally.
  3. Add boiling, salted water and simmer for 15 mins.
  4. Add chopped mussels, pepper, cream and lemon juice.
  5. Bring slowly to near boiling point and simmer gently for 3 to 5 mins. Do not allow the chowder to boil.
  6. Variation- water can be reduced to 2 cups and a cup of white wine can be added with the mussels.

Further Information

Yield 5- 6