Mussel Chowder
By: Anonymous
Published: Thursday, December 10, 2009 - 12:57am

Ingredients




20 mussels in shells, scrubbed and rinsed
(20 to 24)
1 onion, chopped
1 cup boiling water
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.