Mussel chowder

Recipe from: 6/1/1995 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 800
    g
    mussels in their shells
  • 375
    ml
    dry white wine
  • 3
    onions, finely chopped
  • 4
    cloves garlic, crushed
  • 250
    g
    fresh mushrooms, sliced into rings
  • 500
    ml
    milk
  • 60
    g
    thick white onion soup powder
  • 250
    ml
    cream
  • freshly chopped parsley
 

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.
 

Read more on: fish/seafood
 

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