Mussel Chowder

A delicious mussel chowder to share with your Friends and family!
Source: eatsmarter.com

Recipe level:

Cooking time:

FEATURED PRODUCT

Fully cooked Mussels
with Natural Juice in Vacuum Pack.

Ingredients

  • 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.

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