Mussel chowder

YOU
6 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (9)

800.00 g mussels — in their shells
375.00 ml wine — dry white
3.00 onion — finely chopped
4.00 garlic — cloves, crushed
250.00 g fresh mushrooms, sliced — into rings
500.00 ml milk
60.00 g soup powder — white onion
250.00 ml cream
fresh parsley — chopped
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Method:

Drain the mussels, reserving the liquid. Place the mussels in a saucepan and pour over the wine. Simmer for 15 minutes. Drain, reserving the wine. Sauté the onions and garlic in a little oil until tender. Add the mushrooms and fry until brown. Mix the reserved liquid from the can, the milk and onion soup powder and add to the onion mixture. Simmer while stirring continuously until the mixture comes to the boil and thickens. Add the cream and reserved wine and bring to the boil. Season with salt and pepper, if necessary, and carefully stir in the mussels in their shells. Sprinkle with a little parsley. Serve with fresh bread. Serves 6.



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