Mussel, onion and parsley chowder recipe
This mussel recipe is a tasty rework of the classic clam chowder, where fresh mussels are cooked alongside onion and parsley for a creamy and hearty "chowder" style soup. Serve this soup with crispy bread and dry white wine for an elegant yet comforting lunch. Frozen mussels can be used, just adjust the cooking time to suit.
Ingredients
- 1 tbsp rapeseed oil or vegetable oil
- 2 onions, peeled and diced
- 250 g potatoes, peeled and diced small
- 300 ml dry white wine (or fish stock)
- 1 kg fresh mussels, cleaned
- 450 ml skimmed milk, plus an extra splash
- 4 tbsp light crème fraîche
- 2 tbsp cornflour
- 1 bunch fresh parsley, chopped
- 1 pinch salt and white pepper, to taste
- 1 tbsp rapeseed oil or vegetable oil
- 2 onions, peeled and diced
- 8.8 oz potatoes, peeled and diced small
- 10.6 fl oz dry white wine (or fish stock)
- 2.2 lbs fresh mussels, cleaned
- 15.8 fl oz skimmed milk, plus an extra splash
- 4 tbsp light crème fraîche
- 2 tbsp cornflour
- 1 bunch fresh parsley, chopped
- 1 pinch salt and white pepper, to taste
- 1 tbsp rapeseed oil or vegetable oil
- 2 onions, peeled and diced
- 8.8 oz potatoes, peeled and diced small
- 1.3 cups dry white wine (or fish stock)
- 2.2 lbs fresh mussels, cleaned
- 1.9 cups skimmed milk, plus an extra splash
- 4 tbsp light crème fraîche
- 2 tbsp cornflour
- 1 bunch fresh parsley, chopped
- 1 pinch salt and white pepper, to taste
Details
- Cuisine: English
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Heat the oil in a large pan and gently fry the onions and potatoes for 5 minutes, until they are slightly soft. Add the wine and the mussels, bring it all to the boil, cover and simmer for 5 minutes.
- Using a slotted spoon, remove the mussels from the pan and take them out of their shells. Keep a few in their shells for a garnish if you wish, and discard any mussels that remain unopened.
- Return the mussels to the pan with the milk and crème fraîche, then bring to the boil, before turning down to a gently simmer.
- Mix the cornflour with a little milk or water to make a thin paste and then whisk the paste into the pan. Keep stirring until the chowder thickens slightly. Add most of the chopped parsley (reserving some for garnishing with) and cook for a further minute before adjusting the seasoning with salt and white pepper.
- Serve with the remainder of the fresh parsley as a garnish and crusty bread.
Recipe devised by Karen Burns-Booth at Lavendar and Lovage for Forest Holidays.
Image: Liliya Kandrashevich/Shutterstock
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