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Boston mussel chowder

Method

  • Cook the mussels in a wok, covered, with the white wine, bay leaves, 2 tbsp chopped onion and a few parsley sprigs, removing the mussels as they open and discarding any that don’t.
  • Heat a good slurp of oil in a large heavy-bottomed pot and briefly sauté the carrot, chillies, celery, potatoes, corn, bacon and garlic, stirring now and again.
  • Add the strained mussel liquor with 1 litre stock and ground pepper. Mix well and cook for about 30-40 mins until the vegies are very tender.
  • Then add the cream with 2 tbsp chopped parsley. Stir and boil for 3-4 mins, before adding the shelled mussels and just heating through.
  • nb.  Clams can be used instead of mussels and the bacon can be left out, if you prefer.

 

Ingredients

  • 24-30 mussels, cleaned & debearded
  • a good splash of dry white wine
  • 2 bay leaves
  • 1½ large onions
  • ½ bunch fresh parsley
  • olive oil
  • 1 medium carrot, diced
  • 2 small red chillies, seeded & finely sliced
  • 2 celery stalks, diced
  • 2 medium potatoes, diced
  • kernels of 2 corn cobs
  • 2-3 rindless bacon rashers, diced
  • 2 plump garlic cloves, crushed
  • 1½ litres fish or vegetable stock
  • sea salt & freshly ground pepper
  • a good slurp of cream

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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