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. 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:
In a hot pan sweat down the garlic, red onion, carrot, and potato for about 5 minutes. Sprinkle over curry powder and stir through for another 2 minutes. Add about 200mls of the leftover mussel stock and reduce by half. Add the fish stock and reduce by half then add the skim milk bring to a gentle boil
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
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
Tip
If you prefer a thinner seafood chowder use more of the mussel stock to dilute to required consistency
Mussels and seafood are naturally quite high in sodium (salt). This makes the recipe higher in sodium than generally recommended, however mussels are still a healthy food. We recommend you choose a variety of fish and seafood over a week, to help balance out the salt content
Using the liquid the mussels were cooked in rather than store-bought stock helps keep the salt content (as well as the cost) down. Remember you can always freeze leftover mussel cooking liquid to use at a later date
1
bay leaf
2 sprig
thyme
1
brown onion, finely chopped
24
green lip mussels , cleaned and de-bearded
1 clove
garlic, crushed
1
red onion, finely sliced
1
carrot , finely sliced
1
potato , grated
1 - 2 tsp
curry powder
200 ml
fish stock
200 ml
milk reduced-fat
2 tbsp
flour
3 tbsp
chives, chopped finely
1
lemon
Per serve
Energy
1356kJ
Total Fat
4.8g
Saturated Fat
1.3g
Dietary Fibre
9.5g
Sodium
905ml
Method
To cook mussels and make stock:
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. 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:
In a hot pan sweat down the garlic, red onion, carrot, and potato for about 5 minutes. Sprinkle over curry powder and stir through for another 2 minutes. Add about 200mls of the leftover mussel stock and reduce by half. Add the fish stock and reduce by half then add the skim milk bring to a gentle boil
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
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
Tip
If you prefer a thinner seafood chowder use more of the mussel stock to dilute to required consistency
Mussels and seafood are naturally quite high in sodium (salt). This makes the recipe higher in sodium than generally recommended, however mussels are still a healthy food. We recommend you choose a variety of fish and seafood over a week, to help balance out the salt content
Using the liquid the mussels were cooked in rather than store-bought stock helps keep the salt content (as well as the cost) down. Remember you can always freeze leftover mussel cooking liquid to use at a later date
Method
To cook mussels and make stock:
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. 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:
In a hot pan sweat down the garlic, red onion, carrot, and potato for about 5 minutes. Sprinkle over curry powder and stir through for another 2 minutes. Add about 200mls of the leftover mussel stock and reduce by half. Add the fish stock and reduce by half then add the skim milk bring to a gentle boil
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
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
Tip
If you prefer a thinner seafood chowder use more of the mussel stock to dilute to required consistency
Mussels and seafood are naturally quite high in sodium (salt). This makes the recipe higher in sodium than generally recommended, however mussels are still a healthy food. We recommend you choose a variety of fish and seafood over a week, to help balance out the salt content
Using the liquid the mussels were cooked in rather than store-bought stock helps keep the salt content (as well as the cost) down. Remember you can always freeze leftover mussel cooking liquid to use at a later date
