• 1kg mussels, washed
  • 2 brown onions, finely diced
  • 4 garlic cloves, chopped
  • 1 punnet Freshzest Thyme - savoury
  • 2 Freshzest Bay Leaves
  • 3 rashers bacon , finely diced
  • 30ml dry sherry
  • 150ml white wine
  • 1L chicken stock
  • 400g potatoes, mashed
  • 2 large potatoes, finely diced
  • 1 pinch saffron
  • 1 punnet Freshzest Micro Coriander

Mussel Chowder.

Serving Size: 6

  1. In a pot, steam mussels open with sherry, lid on. Strain off liquid and retain, remove mussels from the shell and discard any hair.
  2. In the same pot, heat a small amount of olive oil, sweat off onion, garlic & bacon. Add thyme, bay leaf, saffron and wine, and reduce for 2 minutes.
  3. Pour in chicken & mussel stocks, diced & mashed potato. Stir well and bring to simmer until the diced potato is cooked through.
  4. Serve with steamed mussels and micro coriander.
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