Recipes
Mussel Chowder
Serves 4-6
30 mussels
½ cup white wine
2 parsley sprigs
2 medium onions, finely diced
2 tbsp butter, melted
2 tbsp flour
1-2 celery stalks, finely diced
1 large potato, finely diced
1 medium carrot, finely diced
kernels from 2 corn cobs
1 bottle cream
freshly ground pepper
Tabasco
spring onions, finely chopped
Scrub mussels, remove beards and discard any that are already open.
Cook mussels, parsley, 1 onion and white wine with lid on.
At same time, slowly cook butter and flour together for 1-2 mins, continually stirring to form roux. Then add 1 onion, celery, potato, corn and carrot. Mix well, add cream and simmer until potatoes are cooked. Season and add a dash of Tabasco.
Remove mussels and strain liquid into chowder. Then shell mussels, discarding any shut ones.
Add mussels and spring onions to liquid, and turn off heat.