Mussel Chowder Recipe with Tomatoes

Mussel and tomato chowder

  • serves 4
  • Easy

Try our light, tomato-based chowder with mussels and fresh cherry tomatoes, plus a dash of tabasco for extra punch


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



  • fish or chicken stock 400ml
  • mussels 1kg, cleaned
  • olive oil
  • potato 1 large, peeled and cubed
  • onion 1, finely chopped
  • garlic 2 cloves, crushed
  • bay leaf 1
  • thyme 1 sprig
  • white wine 200ml
  • cherry tomatoes 300g
  • parsley a small bunch, roughly chopped
  • Tabasco to season


  • 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.

Check out our best mussel recipes here...

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Nutritional Information

  • Kcals 195
  • Fat 3.1g
  • Saturates 0.5g
  • Carbs 17g
  • Fibre 3.6g
  • Protein 16.8g
  • Salt 0.9g