Mussel Chowder

He Seafood Chowder


• 2x dozen mussels
• 1x onion, diced
• 1 tablespoon olive oil
• 500ml vege stock
• 2x large potatoes, diced
• 1 cup cream
• Handful of Parsley, chopped finely


  1. Steam mussels until open and remove from shell. Chop roughly into chunks.
  2. Heat fry pan and pour in oil. Add onions and fry until translucent. Add chopped mussels, diced potatoes and vege stock. Bring to boil and simmer for 10 mins.
  3. Stir in cream and parsley and simmer for a further 3 mins. Season to taste.

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