Mussel Chowder (serves12-15)

If you do not have a permit to collect mussels, they can be bought in the shell from most of the big supermarkets. Mussels collected where there is a lot of sand churn could have sand in them.

When collecting the mussels rub off any foreign matter from the outside of the shell on the rocks. Clean the mussels in fresh water and pull away the weedy growth. Throw away any mussels with damaged shells or that do not close properly. Steam the mussels until they open.

Black Mussel ChowderIngredients

1kg mussels in shell - 200g cubed fish - 1 red pepper, diced - 1 bunch spring onions,diced - 1 leek, diced - 1 onion, diced - 3 cloves garlic, crushed - 50ml whisky - 5ml pernod - 150g butter - 150g flour - 3l fish stock - 300ml milk - 300ml cream - 5ml basil

Method

  1. Saute pepper, spring onion, leek, onion, garlic in butter
  2. Add fish and season with salt to taste
  3. While hot pour in whisky and pernod and cook until evapourated
  4. Add flour and stir in
  5. Add fish stock,milk and stir bringing mix to the boil
  6. Take off heat and finish with cream and basil. Add mussels