Mussel chowder with chorizoServes 4
Prepare: 10 minutes
Cook: 25 minutes
You will need:
- 15g butter
- 1 medium red onion, finely chopped
- 1 clove garlic, crushed
- 100g local produced chorizo or smoked bacon, cubed
- 1 kg waxy potatoes, cubed
- 750ml full cream milk
- 1kg mussels
- 250g frozen sweetcorn or peas
- small bunch of fresh chives, snipped
- salt and freshly ground black pepper
1 Heat the butter in a large pan and add the onion and garlic. Cook over a low heat for 3 - 5 minutes until soft but not browned. Add the chorizo and cook for a couple of minutes until the fat runs then add the potatoes and stir to coat in the juices for a minute or two.
2 Pour in the milk and bring to the boil. Simmer for 12 -15 minutes until the potatoes are almost cooked through.
3 While the soup is cooking, prepare the mussels. Rinse in cold water, discarding any that are cracked or donít close when tapped to the pan and remove the Ďbeardsí. Add to the pan with the sweetcorn, cover and simmer gently for 4 - 5 minutes, shaking the pan until the mussels open. Discard any that stay closed. Stir in the chives and season to taste. Serve with good bread.
Author, food writer and editor
Mary Gwynn is a local author and food writer. With seven books including The WI Cookbook: The First 100 Years and The Busy Mumís Cookbook to her name, she writes regularly for Waitrose Weekend newspaper and has appeared as a guest judge on The Great British Menu and cooked for John Craven on Countryfile. She is on the committee of Penshurst Farmers Market.