Boston mussel chowder
Method
- Gently heat the stock and cream in a small pot.
- Heat the butter and oil in another heavy-bottomed pot and gently sauté the onion until tender.
- Add the flour and briefly cook, continually stirring until well combined.
- Then add the hot stock and cream mixture all at once, and vigorously whisk for a few minutes. Season and add the potatoes, celery, carrot and corn. Stir, turn down the heat and simmer until the vegies are tender.
- Heat the wine in a wok (or large non-stick pan) and cook the mussels, removing them as they open - discarding any that don't. When cool enough to handle, remove from the shells.
- Add about 1 cup of the strained mussel cooking liquid to the chowder, together with the lemon juice, a splash or two of Tabasco and the chives. Stir, briefly cook and taste for seasoning.
- To serve, place the mussels in individual bowls and ladle the chowder on top.
Ingredients
- 3 cups fish stock
- 1 cup cream
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 tbsp plain flour
- sea salt & freshly ground pepper
- 1-2 medium potatoes, peeled & cubed
- 1-2 large celery stalks, diced
- 1 medium carrot, diced
- kernels from 2 corn cobs
- 1½ kg mussels
- 1-2 cups dry white wine
- juice of ½ lemon
- Tabasco
- 1 tbsp chopped fresh chives
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