Mussel Chowder

Ingredients

20 mussels in shells, scrubbed and rinsed
(20 to 24)
1 onion, chopped
1 pkt MAGGI Creamy Seafood Soup Mix
1 cup water
2 mediums potatoes, peeled and cut into small cubes
1/2 cup milk
Freshly ground black pepper
Chopped parsley

Preparation

1
Place the cleaned mussels in a large saucepan.
2
Add the onion and boiling water.
3
Cover the pan and cook over a high heat for 2-3 minutes or until the mussels have opened. Shake the pan while cooking.
4
Remove the pan from the heat, lift out the mussels, discarding any that have not opened.
5
Set the mussels aside. Strain the cooked liquid through a fine sieve.
6
Measure 1 1/2 cups cooking liquid and combine with the soup mix and water in a medium saucepan.
7
Add the potatoes.
8
Bring to the boil, stirring constantly, then simmer for 6-7 minutes or until the potatoes are tender. Stir occasionally.
9
Remove the mussels from their shells. Cut each mussel into 2 or 3 pieces.
10
Add the mussels and milk to the soup.
11
Cook over a low heat, stirring for a further 2 minutes.
12
Season with black pepper and serve the soup sprinkled with parsley.

Tools

 



Tags:

Yield:

4.0 servings

Added:

Thursday, December 10, 2009 - 12:57am

Creator:

Anonymous

Related Cooking Videos