Make this mussel and tomato chowder, then check out our tomato soup, tomato pasta,tuna and tomato salad and more tomato recipes.

For more variations on this dish, try our seafood chowder, bacon and sweetcorn chowder and vegetarian cauliflower chowder.

Recipe tip: Clean mussels by rinsing them, pulling off any beards and throwing away any that won’t close when tapped on the sink.


  • 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


  • 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.


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