Mussel chowder

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


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


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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