smoked mussel chowder

When Scotty D has a craving for something, he won’t rest until he cooks it! It’s one of the many things I love about him. For weeks he has been wanting to cook a seafood chowder – just like the kind you get in San Francisco.

He mentioned cooking it a few times over the weekend. I struggle at the idea of having a soup when it isn’t yet cold outside, so my unenthusiastic response lead to him not having the chowder he so desired. His craving was sill there though, so on Monday night he gave it a crack. After reading a few seafood chowder recipes, he figured out the basics, decided how he was going to do it Scotty D stylie and took on the challenge.

I got sent an MMS of the finished dish on Monday night and it looked so tasty – perhaps I should have been more enthusiastic about him making it on the weekend…

Not one to like feeling left out I just had to have a taste, so Scotty D heated up some left overs for me tonight – and it was GREAT! I am definitely looking forward to more seafood chowder (when it gets colder of course – I still can’t help feeling it will taste even better on a cold Winter’s night).

SMOKED MUSSEL CHOWDER

Ingredients:

4 middle rashers of bacon, diced
1/2 spanish onion, chopped
2 spring onions, chopped
2 garlic cloves, garlic
1 birds eye chilli, finely chopped (choose heat to personal taste)
350ml chicken stock (salt reduced)
350ml water
620g potatoes, peeled and cubed potatoes
salt & black pepper to taste
350ml skim milk
350ml light cream
45 g butter
2 X 85g cans smoked mussels (Always Fresh brand)
1 small hand full fresh coriander, chopped
large multigrain rolls (1 per person)

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, garlic, chilli and cook 5 minutes. Stir in stock, water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

Remove half the mixture and blend till smooth, add back in to the pot.

Pour in skim milk, light cream, and add butter. Drain mussels, chop roughly and stir into the soup with the corriander. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Cut top out of multi grain roll and carefully scoop out bread. Serve with roll lid and garnish with paprika or mild chilli powder.