Cameron’s creamy mussel chowder

Cameron's healthier version of mussel chowder, made without butter or cream, but still deliciously tasty

SERVES 2
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 2
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Method

To cook mussels and make stock

  1. Put water, bay leaf, thyme, brown onion and mussels into a large stock pot on high heat.  Remove mussels from the pot as they open  
  2. Remove mussels from their shell and put in a bowl, set aside. Strain the leftover stock from the pot and reserve the liquid

To make chowder

  1. In a hot pan sweat down the garlic, red onion, carrot, and potato for about 5 minutes  
  2. Sprinkle over curry powder and stir through for another 2 minutes.  Add about 200mls of the leftover mussel stock and reduce by half
  3. Add the fish stock and reduce by half then add the skim milk bring to a gentle boil  
  4. In a cup put flour and a little skim milk and mix with a fork to make a slurry. Pour into the curry mixture, stirring constantly to thicken
  5. Cut the mussels in half and add to the curry mixture and carefully stir through.  Sprinkle with chives, add a squeeze of lemon and serve in bowls
  • bay leaf
  • 2 sprig
    thyme
  • onion, finely sliced
  • 24 
    green lip mussels, cleaned, de-bearded
  • 1 clove
    , crushed
  • red onion, finely sliced
  • carrot
  • potato, grated
  • 1-2 tsp
    curry powder
  • 200 ml
    fish stock
  • 200 ml
    milk, reduced-fat
  • 2 tbsp
    flour
  • 3 tbsp
    chives, chopped
  • lemon
Per serve
  • Energy
    1356kJ
  • Total Fat
    4.8g
  • Saturated Fat
    1.3g
  • Total Fat
    9.5g
  • Sodium
    905mg

Method

To cook mussels and make stock

  1. Put water, bay leaf, thyme, brown onion and mussels into a large stock pot on high heat.  Remove mussels from the pot as they open  
  2. Remove mussels from their shell and put in a bowl, set aside. Strain the leftover stock from the pot and reserve the liquid

To make chowder

  1. In a hot pan sweat down the garlic, red onion, carrot, and potato for about 5 minutes  
  2. Sprinkle over curry powder and stir through for another 2 minutes.  Add about 200mls of the leftover mussel stock and reduce by half
  3. Add the fish stock and reduce by half then add the skim milk bring to a gentle boil  
  4. In a cup put flour and a little skim milk and mix with a fork to make a slurry. Pour into the curry mixture, stirring constantly to thicken
  5. Cut the mussels in half and add to the curry mixture and carefully stir through.  Sprinkle with chives, add a squeeze of lemon and serve in bowls