Mussel Chowder

A delicious mussel chowder to share with your Friends and family!

Recipe level:

Cooking time:


Fully cooked Mussels
with Natural Juice in Vacuum Pack.


  • 500gr mussels
  • 500gr starchy potatoes
  • Salt
    1 onion
  • 2 tbsp. Butter
  • 2 tbsp. Pastry flour
  • 350ml milk
    150ml whipped cream
  • 3 tbsp. Chopped parsley
  • Peppers (freshly ground)

How to cook

  1. In a pot, combine mussels with about 200 ml (approximately 1 scant cup) water. Cover and steam, shaking the pot several times until all the mussels have opened, 3-5 minutes. Discard any mussels that have not opened. Strain mussel cooking liquid through a fine sieve.

  2.  Peel, rinse and cut potatoes into 2-3 cm cubes (approximately 3/4 to 1-inch cubes). Cook potatoes in salted boiling water until tender, 15-20 minutes. Peel and finely chop onion. In a pot, sauté onion in melted butter. Sprinkle with flour and fry, stirring, until flour darkens slightly. Stir in milk, mussels and additional water, if necessary. Bring to a boil and simmer until slightly thickened, about 15 minutes.

  3.  Drain potatoes and mash half of them with a fork. Stir mashed potatoes and potato pieces into chowder and let stand 3-4 minutes. Stir in cream and season with salt and pepper. Divide chowder among preheated soup bowls and garnish with parsley. Serve with baguette, if desired.

El Teniente 80, Parque Industrial.
Puerto Montt, Chile.
(+56) 65 2 367567

Nueva Providencia 2155, Providencia.
Santiago, Chile.
(+56) 2 2784 4180