Mussel chowder recipe
information
Preparation time: 15 minutes,
Cooking time: 30 minutes,
Calories: 183 per portion
ingredients
1 green pepper, seeded and chopped
1 small onion, chopped
350 g (12 oz) potatoes, chopped
1 litre (1 3/4 pints) fish or chicken stock
425 g (15 oz) can shelled mussels, drained
salt and pepper
4 tablespoons skimmed milk powder
chopped parsley, to garnish
1 small onion, chopped
350 g (12 oz) potatoes, chopped
1 litre (1 3/4 pints) fish or chicken stock
425 g (15 oz) can shelled mussels, drained
salt and pepper
4 tablespoons skimmed milk powder
chopped parsley, to garnish
method
1. Put the pepper, onion, potatoes and stock in a large saucepan and bring to the boil. Reduce the heat, skim off the scum that rises to the surface, cover and simmer for 20 minutes.
2. Add the mussels and season to taste with salt and pepper, then simmer for a further 5 minutes. Cool slightly. Stir in the milk powder. Serve hot, garnished with chopped parsley.
To use fresh mussels, buy 1.5 kg (3 lb) mussels in their shells. Scrub, pulling off the beards and discarding any open mussels. Cook quickly in stock for 5-6 minutes.
2. Add the mussels and season to taste with salt and pepper, then simmer for a further 5 minutes. Cool slightly. Stir in the milk powder. Serve hot, garnished with chopped parsley.
To use fresh mussels, buy 1.5 kg (3 lb) mussels in their shells. Scrub, pulling off the beards and discarding any open mussels. Cook quickly in stock for 5-6 minutes.
serving amount
serves 4
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