New Zealand Greenshell Mussel chowder


Serves: 4-6


Scrub the mussels well and de-beard. 

Heat one tablespoon of olive oil in a large frypan and cook the onion, garlic and celery over a low heat until soft - about 10 minutes.Add one cup of the fish stock, the bay leaves and the lemon juice to the pan and bring to the boil.

Add the mussels and place the lid on the pan. Leave for about 3 minutes and check to see if the shells have opened, if not they may need another minute. Remove the mussels and set aside, discarding any unopened ones. Reserve the liquid. 

When the mussels have cooled enough to handle, remove them from the shells and chop. Reserve one mussel in its shell, per person for serving if you wish.

Add the kumara and potato to the reserved mussel liquid and the rest of the fish stock. Bring to the boil and cook over a medium heat until the potato and kumara is soft - 10 to 15 mins. Remove from the heat, discard the bay leaves and blend with a stick blender. 

Add the chopped mussels and crème fraiche, stir through and heat for 5 minutes (if required) over a medium heat season with salt and pepper, sprinkle with parsley and lemon zest.

About the Chef

Passionate about New Zealand food and wine, especially our seafood, Sheryl is a home cook inspiring many through her delicious dishes and stunning photography that she shares on her blog The Huia Tree 

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New Zealand Greenshell Mussel chowderhttp:// Zealand Greenshell Mussel chowderServes 4-6