Mussel Chowder

The name ‘chowder’ came from the French word, ‘chaudière’, for the cauldron in which fishermen made their stews with seafood fresh from the sea. The Americans adopted this thick chunky soup as their own. New England chowders are made with milk or cream, while in Manhattan they use tomatoes for the base.

If you enjoy this soup even richer, use yoghurt instead of milk.

Ingredients:

1 kg mussels

5ml olive oil

1 small leek (200g), sliced thinly

2 large potatoes (600g), chopped finely

2 trimmed celery sticks (150g), chopped finely

125ml dry white wine

500ml fish stock

500ml water

30g butter

30ml flour

250ml whole cream milk

15ml finely chopped parsley

15ml finely chopped chives or the green part of spring onions

Method:

Scrub the mussels under cold running water and remove the beards.

Heat oil in a large saucepan and cook the leeks, potato and celery, stirring until the leeks soften. Add the wine and bring to the boil. Boil uncovered until the wine is reduced by half. Add stock and water and return to the boil.  Reduce the heat and simmer, uncovered, for about 20 minutes or until the potato is tender.

Meanwhile, make a white sauce by melting the butter in a small saucepan and adding the butter. Cook the flour for 1 minute before adding the milk a little at a time. Once all the milk is added, bring it to the boil, reduce the heat and simmer until the sauce thickens, stirring all the time.

Blend or process half of the chowder mixture in batches until smooth, either with a stick blender or in a food processor. Return the smooth chowder to the pan and stir in the white sauce. Add the mussels and bring to the boil. Reduce the heat and simmer the chowder covered about 5 minutes or until the mussels are all open, discarding any that o not open.

Serve in bowls, garnished with parsley and chives or spring onions.