- 1 Leek, onion, carrot, potato
- 1/2 red pepper (capsicum,)
- 75 g butter
- 2 tablespoons seafood stock powder
- 1 teaspoon curry powder
- 3/4 cup flour
- 500 g mussels
- 500 g seafood (fish, scallops, prawns etc)
- 6 cups water
- 1 cup dry white wine
- 1 teaspoon chopped fresh thyme
Wash and cut vegetables into 1 cm dices
In large sauclepan melt butter and add vegetables.
Saute for 10 minutes, till vegetables lbegin to soften.
Add seafood stock powder, currp powder and flour.
Stir to combine and cook for another 10 minutes, stirring frequently.
Remove from heat and cool.
Cook mussels in boiling water until they open. Strain and add to the vegetables then stir continuously over high heat till liquid thickens.
Add white wine and bring to boil before adding fresh seafood.
Chop mussells in half before adding to chowder.
Bring back to the boil and add thyme.
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.