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Mussel chowder
Mussels cooked in a delicious, creamy stew.
What you need
- 30 fresh mussels, cleaned and beards removed
- 900 ml good quality hot fish stock
- 25 g butter
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 100 g rashers rindless back bacon, diced
- 1/4 leek, trimmed and thinly sliced
- 1 small green pepper, cored, de-seeded and diced
- 2 tomatoes, blanched, de-seeded and diced
- 2 potatoes, peeled and grated
- 225 g smoked haddock, cut into small even cubes
- 225 g cod, cut into small even cubes
- 300 ml double cream, lightly whipped
- 3 tsp chopped fresh parsley
- seasoning
Method
Put the stock in a large pan. Bring to the boil. Add the mussels. Cover and simmer for 3-5 min or until opened. Remove mussels. Discard any that are still unopened. Allow to cool.
Remove meat from the shell. Cut into small cubes. Strain the fish stock and cool.
Melt the butter in a saucepan. Saute the onion, garlic, bacon and leek for 3-4 min, until softened.
Add the pepper, tomatoes and potatoes. Cook for 2-3 min. Add the fish, mussels and reserved stock. Simmer for 5-6 min untl fish flakes easily.
Stir in the cream and parsley. Season to taste.
My Cookbooks Add Recipe My List Add Recipe Preparation 25 minutes Cook 13 minutes Total 38 minutes Energy 378 kcal/serving Fat 6.39 g/serving Carbohydrates 63.92 g/serving Glycaemic Index 28 Glycaemic Load 2.32 
Serving suggestion
French bread.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1572 | 414 | 10475 | 8350 |
| Energy (kcal) | 378 | 99.8 | 2500 | 2000 |
| Protein (g) | 27.8 | 7.32 | ||
| Carbohydrate (g) | 11.6 | 3.06 | 345 | 275 |
| Fat (g) | 24.2 | 6.39 | 95 | 70 |
| Fat (saturated) (g) | 13.6 | 3.59 | ||
| Fibre (g) | 1.27 | 0.33 | ||
| Sodium (mg) | 830 | 218 | ||
| Salt (equivalent) (g) | 2.08 | 0.55 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 1046 | 276 | 800 |
| Vitamin B-12 (µg) | 8.94 | 2.36 | 1 |
| Vitamin B-6 (mg) | 0.48 | 0.13 | 2 |
| Vitamin C (mg) | 28.7 | 7.58 | 60 |
| Vitamin D (µg) | 21.0 | 5.55 | 266 |
| Vitamin E (mg) | 2.88 | 0.76 | 10 |
| Zinc (mg) | 1.75 | 0.46 | 15 |
| Calcium (mg) | 69.5 | 18.3 | 800 |
| Folate (mcg) | 74.0 | 19.5 | 200 |
| Iron (mg) | 3.65 | 0.96 | 14 |
| Magnesium (mg) | 72.9 | 19.2 | 300 |
| Niacin (mg) | 6.06 | 1.60 | 18 |
| Pantothenic acid (mg) | 1.14 | 0.30 | 6 |
| Riboflavin (mg) | 0.37 | 0.10 | 1.6 |
| Phosphorous (mg) | 403 | 106 | 800 |
| Thiamin (mg) | 0.33 | 0.09 | 1.4 |
This recipe is:
Corn-free
Egg free
Gluten free
Peanut free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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