4. Garnish with the reserved mussels in the shell, a tablespoon of crème fraiche, the remaining chopped parsley and a drizzle of olive oil. © Copyright 2020 Meredith Corporation. Add the saffron and cubed potatoes. If too thick, let it down with a little milk. Add the corn kernels and diced potato to the saucepan, along with the mussel juice and stock. Discard any mussels that haven't opened. 1 tbsp. We rely on advertising to help fund our award-winning journalism. The texture should be a thick winter soup but still smooth. ½ tsp. https://www.jamieoliver.com/.../sweetcorn-and-mussel-chowder Add the cream, bring back up to the boil, then roughly blend with a hand blender (or cool slightly, then blend half the soup in a food processor). Stir in the flour and cook for 1 minute. 2. Finish with a teaspoon of crème fraîche, a scattering of breadcrumbs and some chopped chives. 7. Reduce the heat, cover and simmer the chowder until the potatoes are tender, about 10 minutes. Cook the potatoes in a pan of water until tender to a knife tip. All Rights Reserved. In a large pot, bring the white wine to simmer over a high heat. 1.5 kg NZ Greenshell mussels (scrubbed and de-bearded, just before cooking). 1.5 kg NZ Greenshell mussels (scrubbed and de-bearded, just before cooking) 400ml dry white wine. Fry the slices of bacon and then slice them into batons and put to one side. Stir in the chopped parsley and season with hot sauce and salt and pepper. https://www.epicurious.com/recipes/food/views/mussel-chowder-106356 Simmer the chowder for 1 minute longer. Place the leeks in a heavy bottomed saucepan with the butter and set over a low-medium heat. Bring to the boil, then simmer gently for 10 minutes, or until the potato is soft. 2 sticks celery, finely diced. Pour off all but 2 tablespoons of the bacon fat. this link is to an external site that may or may not meet accessibility guidelines. If necessary top up with water. Fry of the onion, bacon and celery. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Break up the potato with a fork and add to the pan. Once the mussels are cool enough to handle, remove from the shell and roughly chop (Reserving some in the shell for garnish if you like). Looking to amp up your beef stew but unsure where to start? Add the chicken stock, white wine, clam juice and heavy cream and bring to a boil. If the water evaporates, add another splash. In a large saucepan, cook the bacon strips over moderately high heat until they begin to crisp. 1. Leave to cool in the pan and strain the stock into a bowl and reserve. Serve. This is time to adjust the texture. 1 bay leaf. Spoon the mussels into bowls, ladle the chowder on top and serve immediately.

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