Mussel chowder recipe that will make your mouth water just reading it!
2 tblspns olive oil
2 leeks (white part only), chopped
1 onion, finely chopped
1 carrot, peeled and chopped
1/2 cup celery, chopped
1kg small mussels, scrubbed and beards removed
2 litres fish or prawn stock
100gms rice
2 large tomatoes, cut into chunks
pepper freshly ground
1 – 2 cups white wine
300ml cream
salt and freshly ground pepper to taste
Heat oil in frying pan and saute leeks, onion, carrot and celery until they just starting to turn golden. Transfer to a large saucepan and add half of the mussels, the stock, rice and tomatoes and pepper for taste.
Cover and simmer for 20 minutes.
Take out the mussels with a slotted spoon and remove from shells, cover and set aside.
Allow soup to cool slightly.
Place half of the soup in blender with cooked mussels and blend.
Return pureed soup to the saucepan with remaining soup and set aside.
Heat heavy based saucepan and add remaining mussels to hot pan.
Pour in white wine and cook over medium heat until shells have opened.
Remove mussels from shells and add to soup with the liquid from the mussels.
Return soup to stove, add cream and bring to simmer and allow to reduce slightly.
Pepper and salt to taste (although the liquid from the mussels will be salty, so you may not need the salt).
Serve in warmed soup plates.
Serves: 8
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