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| Recipe from: Hamlyn. (2005). hamlyn Complete Cook. London : Bounty Books. |
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| Mussel Chowder |
calorie
Time about 10-15 minutes to prepare and about 30 minutes in cooking |
| Ingredient （4-6 person） |
| Olive oil | 2 tbsp | | Streaky Bacon, rinded and chopped | 250 g | | Onions, finely chopped | 2 | | Celery stick, finely sliced | 1 | | Green pepper, cored, deseeded and finely chopped | 1 | | Fish stock | 450 ml | | Potatoes, diced | 250 g | | Bay leaf | 1 | | Chopped Marjoram leaves | 1/2 tsp | | Plain white flour/3 tbsp | | Milk | 300 ml | | Mussels, cooked and shelled | 500 g | | Single cream | 150 ml | | Salt and pepper | | Parsley, finely chopped, to garnish | 1 tbsp | | Crusty French bread, to serve |
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| Method |
1. Heat the olive in a heavy-based saucepan. Add the bacon and fry over a moderate heat until browned. And the onions, celery and pepper and cook, stirring frequently, for 5 minutes, or until the vegetable soften.
2. Add the fish stock, potatoes, bay leaf and marjoram. Bring to the boil, then lower the heat, cover the pan and simmer for 15-20 minutes until the potatoes are tender.
3. Blend the flour with 150 ml of the milk in a small bowl. Whisk the mixture into the chowder, stir until it begins to boil, then slowly add the remaining milk. Season to taste with salt and pepper.
4. Lower the heat, add the mussels and simmer gently, stirring occasionally, for 5 minutes. Do not allow the chowder to boil. Stir in the cream and pour the chowder into a heated soup tureen. Sprinkle the parsley over the top to garnish and serve with crusty French bread.
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Posted 1338
