Prep Time 30 mins | Cooking Time 30 mins | Serves 6-8
Farmed Australian Blue Mussels are a sustainable choice in this rich and warming Mussel and Sweetcorn Chowder.
This rich and filling chowder recipe is a great way to enjoy great, sustainable Aussie Seafood. Yes, cooking and shelling the mussels takes time, but believe me you are in for a treat if you do. If you need a faster fix, you can use frozen mussels. Just make sure they are from a sustainable source.
For the Chowder
- 1kg farmed, fresh Australian Blue Mussels
- 1 tbsp olive oil
- 1 med onion, peeled, diced
- 4 cloves garlic, finely chopped
- 200g potatoes, diced
- 100g bacon, diced
- 500g whole sweet corn, husks removed (or 250g frozen corn)
- 1L chicken stock
- 600ml thickened cream
- Chopped chives and crusty bread, to serve
Clean the Mussels. Scrape off any barnacles on the mussel shell using a sharp paring knife. De-beard each mussel by tugging at the wiry brown hairs along the opening of each mussel and pull it loose (Check out this handy video here). A good fish monger will happily do this for you. Rinse, drain and set aside while you prepare the base. Skip this if you are using frozen mussels.
Make the chowder. Heat the oil in a large casserole pan or saucepan over a medium heat. Add the onion, garlic, potatoes and bacon and cook, stirring until the bacon is crisp. Take one corn cob and hold it horizontally on a chopping board. Using a heavy chef’s knife, carefully slice off the kernels, rotating the cob as you go to remove them. Add the corn to the saucepan along with the stock and simmer over a medium heat until the potatoes are tender. Stir through the cream, cover and reduce heat to low.
Cook the Mussels. Cook the mussels in a large lidded saucepan or dutch oven with 250mL water for 10-15 minutes or until they start to open wide. Throw away any which haven’t open. These have died before cooking and could make you sick. Allow to cool then remove the flesh and place into the chowder. Don’t throw away the juices from the mussels. Simply strain and add to the pan for more delicious flavour. Ladle the soup into bowls and serve warm with crusty bread. Any leftover soup can be used as a delicious sauce for pasta. For a vegan twist replace the mussels with 500g diced pumpkin or sweet potato, chicken stock with vegetable stock, leave out the bacon and swap the cream for almond milk.
Happy Cooking and Keep Smiling,