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Green lip mussel chowder


  • Heat the oil in a large heavy-bottomed pan and gently saute the bacon and leek. Add the saffron and mix well until toasted, before adding up to 1 litre stock with the bay leaves, tomatoes, potatoes and seasonings. Mix well, cover and cook for 15-20 mins.
  • Then add the corn kernels with 2 tbsp chopped parsley and the mussels to the pan. Stir, cover, bring back to the boil and cook (removing the mussels as they open, discarding any that don't).
  • To serve, mound the mussels in individual bowls, ladle the chowder over the top and sprinkle with parsley.


  • 2 tbsp olive oil
  • 2 rindless bacon rashers, diced
  • 1 leek, sliced
  • a large pinch of saffron threads
  • 1 litre fish (or vegetable) stock
  • 2 bay leaves
  • 2 cans diced tomatoes
  • 2-3 large potatoes, peeled & diced
  • sea salt & freshly ground pepper
  • kernels from 3 corn cobs
  • 3-4 tbsp chopped fresh parsley
  • 1 kg mussels, scrubbed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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