MUSSEL CHOWDER | SEAFOOD RECIPES | JAMIE OLIVER RECIPES
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
Steps:
- This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour.
- 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.
- 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).
- 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
BEST FISH & SEAFOOD BATTER RECIPE - NZ'S FAVOURITE RECIPES
A great, all purpose batter for scallops, fish, mussels, or any seafood you like!
Provided by NZ Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 1.5 cups
Number Of Ingredients 5
Steps:
- Beat egg in a bowl.
- Sift in Flour, Baking Powder, Salt and Pepper stir through egg.
- Then slowly add Lemonade mixing gently to make a thick batter.
- Dip fish, scallops, oyster or mussels into batter.
- Shallow or deep fry in oil until batter is golden.
- Drain well.
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