Mussel Chowder
Ingredients
- 1 green pepper seeded and chopped
- 1 small onion chopped
- 12 oz potatoes chopped
- 1 3/4 pints fish or chicken stock
- 15 oz can shelled mussels drained
- salt and pepper
- 4 tablespoons skimmed milk powder
- chopped parsley to garnish
Instructions
- 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.
- 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.
Calories: 189 kcal
Carbohydrates: 26 g
Protein: 16 g
Fat: 3g
Saturated Fat: 1 g
Cholesterol: 17 mg
Sodium: 861 mg
Potassium: 936 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 371 IU
Vitamin C: 48 mg
Calcium: 190 mg
Iron: 3 mg