Mussel, Onion and Parsley Chowder

Serves	4
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Allergy	Fish, Milk
Meal type	Lunch, Main Dish, Snack, Soup, Starter
Misc	Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	American
By author	Karen S Burns-Booth

A delicious version of the the classic clam chowder, where fresh Scottish mussels are cooked alongside onion and parsley for a creamy and hearty "chowder" style soup. Serve this soup with crispy bread and dry white wine for a elegant and yet comforting lunch. Frozen mussels can be used, just adjust the cooking time to suit.

Ingredients

1 tablespoon rapeseed oil or vegetable oil
2 onions, peeled and diced
250g potatoes, peeled and diced small
300ml dry white wine (or fish stock)
1kg fresh Scottish mussels, cleaned
450ml skimmed milk
4 tablespoons light crème fraiche
2 tablespoons cornflour
large bunch of fresh parsley, chopped (save some for the garnish)
salt and white pepper

Note

Directions

Step 1	Heat the oil in a large pan and gently fry the onions and potatoes for 5 minutes, until they are slightly soft. Add the wine and the mussels, bring it all to the boil, cover and simmer for 5 minutes.
Step 2	Using a slotted spoon, remove the mussels from the pan and take them out of their shells. Keep a few in their shells for a garnish if you wish, and discard any mussels that remain unopened.
Step 3	Return the mussels to the pan with the milk and crème fraîche, then bring to the boil, before turning down to a gently simmer.
Step 4	Mix the cornflour with a little milk or water to make a thin paste and then whisk the paste into the pan. Keep stirring until the chowder thickens slightly. Add the chopped parsley and cook for a further minute before adjusting the seasoning with salt and white pepper.
Step 5	Serve with fresh parsley as a garnish and crusty bread.