A piece of chewy sourdough alongside this mussel chowder makes it a meal on its own. If you add the mussels to the broth too early they will become tough, so remember that it’s a last-minute job. If you are reheating this soup, bring it to the boil then turn it off, season to your liking and enjoy.
Ingredients
| 25 | Mussels, scrubbed (Main) |
| 20 g | Butter |
| 1 | Onion, diced |
| 2 cloves | Garlic |
| 3 rashers | Bacon, chopped finely (Main) |
| 1 | Red pepper, diced |
| 2 | Potatoes, diced |
| 2 Tbsp | Flour |
| 1 ½ cups | Milk |
| 1 cup | Cooking liquid, reserved from the mussels |
| 2 | Spring onions, sliced |
| ¼ cup | Chopped parsley, plus extra to garnish |
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Directions
- Place 2cm water into a large pot and bring to a simmer. Add the mussels and cover. Cook for 5 minutes or until they are open. Remove from the heat and drain, reserving the liquid. Remove the mussels from the shells, then discard the shells.
- Melt the butter in a medium-sized pot. Add the onion and garlic, cooking for 4 minutes to soften. Add the bacon, red pepper and potatoes and cook for 5 minutes until the bacon is done.
- Add the flour and stir to cook for 1 minute. Pour in the milk and 1 cup of liquid from the mussels. Bring to a simmer and allow to thicken slightly. Season with salt and pepper.
- Just before serving bring the soup to the simmer, add the mussels, roughly chopped, spring onion and parsley.
- Serve hot in bowls with a side of bread.
