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Mussel chowder

A warming soup that is delicious served as a light lunch or as a starter.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 250g potatoes, peeled and finely diced
  • 1 red pepper, deseeded and finely diced
  • 1kg fresh Scottish mussels, cleaned
  • 800ml fish stock, made from 1 stock cube
  • 300ml skimmed milk
  • 2 tbsp cornflour

    • Method

    1. Heat the oil in a large pan and gently fry the onion, potatoes and pepper for 5 minutes. Add the mussels, bring to the boil, cover and simmer for 5 mins.
    2. 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 and discard any mussels that remain unopened.
    3. Return the shelled mussels to the pan with the milk and bring to the boil.
    4. Mix the cornflour with water to form a thin paste and whisk into the pan. Stir until the chowder thickens slightly.
    5. Serve with some fresh parsley and the reserved mussels in their shells.

    Goes well with...

    Morrisons Touraine Sauvignon Blanc 75cl

    Morrisons Touraine Sauvignon Blanc 75cl

    "Fresh gooseberry & crispy citrus flavours burst onto the palate"

    Perfect with..."Ideal with fish, white meats & cheeses"

    Grape:
    Sauvignon Blanc
    Country:
    France
    Price:
    £5 - £7
    Region:
    Loire
    International Wine Challenge 2011 Commended
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    4 Serves 4 people
    15 Preparation time of 15 mins
    12 Cooktime for 12 mins
    200
    Calories
    10%
    7g
    Sugar
    7.8%
    4.9g
    Fat
    7%
    0.7g
    Saturate
    3.5%
    1.2g
    Salt
    20%
    of your Guideline Daily Amount (GDA)

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