Mussel Chowder

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Recipe Image



  • 30 g butter
  • 1 medium onion chopped
  • 1-2 cloves garlic crushed
  • 6 button mushrooms, sliced
  • 2 tablespoons plain flour
  • 1/2 cup white wine
  • 1 1/2 cups fish stock (or water)
  • salt and pepper
  • 200g cooked mussels, cut into small pieces
  • 1 medium potato cooked (with or without skin) cut into smallish chunks
  • 1/2 cup cream
  • 1-2 tablespoons chopped parsley


Melt butter, saute onion and garlic until soft. Add mushrooms and saute a minute longer. Remove from heat and add flour, stir well. Add wine and stock a little at a time until well combined. Add salt and pepper, mussels, potato and cream. Bring to a gentle boil and simmer 5 minutes stiring often. Stir in parsley, saving a little to sprinkle on top.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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