Mussel and tomato chowder
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 400ml fish or chicken stock
- 1kg mussels, cleaned
- olive oil
- 1 large potato, peeled and cubed
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 bay leaf
- 1 sprig thyme
- 200ml white wine
- 300g cherry tomatoes
- a small bunch parsley, roughly chopped
- to season Tabasco
Method
- STEP 1
Bring the fish stock to a simmer in a large pan and tip in the mussels. Cover and cook for 2-3 minutes or until all the mussels open. drain, reserving the liquid.
- STEP 2
Put a little oil in the pan and add the potato and onion. stir and fry for a few minutes until the onion softens. Add the garlic, herbs and white wine. simmer for a minute, strain in the mussel cooking liquid through a fine sieve (hold back any grit if you see it) and simmer until the potato softens, then add the tomatoes and parsley and simmer until the tomatoes start to burst.
- STEP 3
Pull most of the mussels from the shells and add them back to the chowder, season well then add the remaining mussels with their shells. season with tabasco and a swirl of olive oil.
