As winter sets in nothing warms the soul like a seafood chowder. Solander Gourmet Seafood share this easy and versatile chowder recipe, and make creating it even easier by offering all of the premium seafood chowder ingredients you’ll need in a handy frozen pack that can be ordered online.
Ingredients:
1.5kg fresh whole mussels
300g seafood of your choice (eg, white fish or shellfish - frozen bluenose, cockle meat, prawn cutlets, shrimps or use a frozen seafood mix)
300 ml cream
1 celery stalk, finely chopped
1/2 onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon thyme leaves, finely chopped
2 potatoes, cubed
Method:
Steam open mussels with a little water. When cooked, strain, keeping the mussel stock. Aim to have 1/2 a litre of stock remaining. De-shell, remove beards from the mussels and cut in half.
Fry onion, celery, garlic and thyme slowly in butter until soft.
Pour in reserved mussel stock, add cubed potatoes and cook till potatoes are soft.
Add mussel meat and seafood mixture, cook for 1 minute.
Stir in cream, season and reduce till desired consistency.
Garnish with chopped parsley.
