Mussel and potato chowder
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This chowder is quick and easy to prepare and combines the texture of potatoes with the luxurious taste of mussels
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Cooking time: 15 mins
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Serves: 4
Ingredients
Serve with warm crusty bread to mop up the broth. Try making your own Irish-style soda bread.
- 15g (½oz) butter
- 2 shallots, peeled and finely chopped
- 538g can new potatoes, drained and diced
- 400ml can reduced-fat coconut milk
- 2 x 500g packets cooked mussels in white wine sauce
- 60ml (4tbsp) fresh chopped parsley
Method
- Heat the butter in a large deep frying pan and fry the shallots for 5 mins until softened. Add the potatoes and cook for a further 2-3 mins.
- Stir in the coconut milk and bring to the boil. Reduce the heat and add the packets of mussels. Cover and simmer for 3-4 mins until the mussels open.
- Stir in half the parsley and season to taste with salt and freshly ground black pepper. Serve in bowls, garnished with the rest of the parsley.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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