Classic sweetcorn and mussel chowder
|30 ml||fresh chillies — 573|
|100 g||bacon — finelt chopped|
|1||onion — finely chopped|
|2||celery stalks — finely chopped|
|1||fresh red chilli — finely chopped|
|4||sweet corn ears|
|2||medium potatoes — peeled and chopped into 1cm cubes|
|1 l||stock — vegetable or fish|
|1 kg||mussels — washed and debearded|
|30 ml||fresh parsley — finely chopped|
|salt and cracked pepper -to taste|
Heat the olive oil in a large saucepan over medium-low heat, add the bacon, onion, celery and chilli, and sweat for 5 mins – until soft, not browned.
Peel husks from the sweet corn and slice off the kernels with a sharp knife.
Add the sweet corn and potatoes to the saucepan, along with the stock.
Bring to the boil and simmer gently for 10 mins, or until the potatoes are soft.
Blitz very roughly with a hand blender, and add the mussels and cream.
Bring to the boil and cook for a few mins until the mussels have opened.
If using local frozen half-shell mussels, add now and cook for 1-2 mins.
Remove from the heat and season well with salt and pepper.
Serve piping hot, garnished with freshly chopped parsley.
Recipe and images courtesy of Blue Ocean Mussels.