Mussel chowder

Mussels are a great source of nutrients and taste fantastic in this great chowder recipe.

creamy mussel and vegetable soup recipe
SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Follow our step-by-step recipe guide.

Method

  1. Heat oil in a large pot and gently cook the onion, carrot and celery
  2. Add garlic and cook briefly
  3. Add potatoes and water and bring to the boil
  4. Reduce heat and simmer gently
  5. Add mussels and cook until they are all open
  6. Remove the mussels and take the mussel meat from the shells, discarding any that don’t open
  7. Chop the mussel meat roughly and set aside
  8. Add peas and corn to the pot
  9. Add evaporated milk
  10. Return to a gentle simmer
  11. Mix cornflour with a little cold water to form a thin paste
  12. Slowly add cornflour paste to soup mixing constantly until you reach the desired thickness
  13. Return chopped mussel meat to the pot
  14. Serve immediately.
  • 1 tbsp
    oil
  • onion, diced
  • carrots, diced
  • 2 stalks 
    celery, diced
  • 3 cloves
    garlic, crushed
  • potatoes, peeled and diced
  • 2 1/2 cups
    water
  • 24 
    fresh mussels in shell
  • 2 tbsp
    cornflour
  • 1 cup
    corn kernels
  • 1 cup
    peas
  • 1 can 
    evaporated milk
Per serve
  • Energy
    1900kJ
  • Total Fat
    12.8g
  • Saturated Fat
    6.3g
  • Total Carbohydrate
    43.2g
  • Sugars
    22.6g
  • Dietary Fibre
    8.2g
  • Sodium
    824mg