Mussel Chowder Recipes

Ingredients :

2 tbsp olive oil

8 oz streaky bacon, rinded and chopped

2 onions, finely chopped

1 celery stick, finely sliced

1 green pepper, cored, deseeded and finely chopped

3/4 pint fish stock

8 oz potatoes, diced

1 bay leaf

1/2 tsp chopped marjoram leaves

3 tbsp plain white flour

1/2 pint milk

1 lb mussels, cooked and shelled

1/4 pint single cream

salt and white pepper

1 tbsp finely chopped parsley, to garnish

crusty French bread, to serve

1. Heat the olive oil in a heavy-based saucepan.
2. Add the bacon and fry over a moderate heat until browned.
3. Add the onions, celery and pepper and cook, stirring frequently for 5 minutes, or until the vegetables soften.
4. Add the fish stock, potatoes, bay leaf and marjoram.
5. Bring to the boil, then lower the heat, cover the pan and simmer for 15-20 minutes until the potatoes are tender.
6. Blend the flour with 1/4 pint of the milk in a small bowl.
7. Whisk the mixture into the chowder, stir until it begins to boil, then slowly add the remaining milk.
8. Season to taste with salt and pepper.
9. Lower the heat, add the mussels and simmer gently, stirring occasionally, for 5 minutes.
10. Do not allow the chowder to boil.
11. Stir in the cream and pour the chowder into a heated soup tureen.
12. Sprinkle the parsley over the top of garnish and serve with crusty French bread.

Serves 4-6

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