MUSSELS SEAFOOD RECIPES

Name: Sweetcorn and mussel chowder
Total time: 35 min
Yield: 4
Cuisine: https://schema.org/GlutenFreeDiet
Ingredients: olive oil; 2 rashers higher-welfare bacon chopped; 1 small white onion finely chopped; 2 sticks celery finely chopped; 1 fresh red chilli deseeded and finely chopped; 4 ears sweetcorn; 2 medium potatoes peeled and chopped; 900 ml organic vegetable or fish stock hot; 1 handful fresh, live mussels from sustainable sources, ask your fishmonger, cleaned and drained; 4 tablespoons single cream; 1 small handful chopped fresh parsley

MUSSEL CHOWDER | SEAFOOD RECIPES | JAMIE OLIVER RECIPES

Mussel Chowder | Seafood Recipes | Jamie Oliver Recipes image

This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour

Total Time 35 minutes

Yield 4

Number Of Ingredients 11

Ingredients

olive oil
2 rashers higher-welfare bacon chopped
1 small white onion finely chopped
2 sticks celery finely chopped
1 fresh red chilli deseeded and finely chopped
4 ears sweetcorn
2 medium potatoes peeled and chopped
900 ml organic vegetable or fish stock hot
1 handful fresh, live mussels from sustainable sources, ask your fishmonger, cleaned and drained
4 tablespoons single cream
1 small handful chopped fresh parsley

Steps:

1. This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour.
2. Heat a splash of oil in a large saucepan over a medium-low heat. Add the bacon, onion, celery and chilli and sweat down for 5 minutes, stirring, until soft but not browned.
3. Peel the husk from the corn and slice off the kernels with a sharp knife. Add the sweetcorn and potato to the saucepan, along with the stock. Bring to the boil, then simmer gently for 10 minutes, or until the potato is soft. Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan).
4. Add the mussels and cream, bring quickly to the boil and cook for a few minutes until the mussels have opened – discard any that remain closed. You can take the mussels out of their shells, if you like. Remove from the heat and season. Divide the chowder between bowls and serve sprinkled with the chopped parsley.

Nutrition Facts : Calories 267 calories, FatContent 9.9 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 31.4 g carbohydrate, SugarContent 5.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

MUSSEL CHOWDER | SEAFOOD RECIPES | JAMIE OLIVER RECIPES

Mussel Chowder | Seafood Recipes | Jamie Oliver Recipes image

This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour

Total Time 35 minutes

Yield 4

Number Of Ingredients 11

Ingredients

olive oil
2 rashers higher-welfare bacon chopped
1 small white onion finely chopped
2 sticks celery finely chopped
1 fresh red chilli deseeded and finely chopped
4 ears sweetcorn
2 medium potatoes peeled and chopped
900 ml organic vegetable or fish stock hot
1 handful fresh, live mussels from sustainable sources, ask your fishmonger, cleaned and drained
4 tablespoons single cream
1 small handful chopped fresh parsley

Steps:

1. This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour.
2. Heat a splash of oil in a large saucepan over a medium-low heat. Add the bacon, onion, celery and chilli and sweat down for 5 minutes, stirring, until soft but not browned.
3. Peel the husk from the corn and slice off the kernels with a sharp knife. Add the sweetcorn and potato to the saucepan, along with the stock. Bring to the boil, then simmer gently for 10 minutes, or until the potato is soft. Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan).
4. Add the mussels and cream, bring quickly to the boil and cook for a few minutes until the mussels have opened – discard any that remain closed. You can take the mussels out of their shells, if you like. Remove from the heat and season. Divide the chowder between bowls and serve sprinkled with the chopped parsley.

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