Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.