Mussel Chowder

Photo: flickr user stu_spivack

Ingredients

20 mussels in shells, scrubbed and rinsed

(20 to 24)

1 onion, chopped

1 pkt MAGGI Creamy Seafood Soup Mix

1 cup water

2 mediums potatoes, peeled and cut into small cubes

1/2 cup milk

Freshly ground black pepper

Chopped parsley

Place the cleaned mussels in a large saucepan.

Add the onion and boiling water.

Cover the pan and cook over a high heat for 2-3 minutes or until the mussels have opened. Shake the pan while cooking.

Remove the pan from the heat, lift out the mussels, discarding any that have not opened.

Set the mussels aside. Strain the cooked liquid through a fine sieve.

Measure 1 1/2 cups cooking liquid and combine with the soup mix and water in a medium saucepan.

Add the potatoes.

Bring to the boil, stirring constantly, then simmer for 6-7 minutes or until the potatoes are tender. Stir occasionally.

Remove the mussels from their shells. Cut each mussel into 2 or 3 pieces.

Add the mussels and milk to the soup.

Cook over a low heat, stirring for a further 2 minutes.

Season with black pepper and serve the soup sprinkled with parsley.

4.0 servings

Thursday, December 10, 2009 - 12:57am

Anonymous