Mussel, Onion and Parsley Chowder

Ingredients

• 1 tablespoon rapeseed oil or vegetable oil
• 2 onions, peeled and diced
• 250g potatoes, peeled and diced small
• 300ml dry white wine (or fish stock)
• 1kg fresh Scottish mussels, cleaned
• 450ml skimmed milk
• 4 tablespoons light crème fraiche
• 2 tablespoons cornflour
• large bunch of fresh parsley, chopped (save some for the garnish)
• salt and white pepper

Note

A delicious version of the the classic clam chowder, where fresh Scottish mussels are cooked alongside onion and parsley for a creamy and hearty "chowder" style soup. Serve this soup with crispy bread and dry white wine for a elegant and yet comforting lunch. Frozen mussels can be used, just adjust the cooking time to suit.

Directions

Step 1 Heat the oil in a large pan and gently fry the onions and potatoes for 5 minutes, until they are slightly soft. Add the wine and the mussels, bring it all to the boil, cover and simmer for 5 minutes.
Step 2 Using a slotted spoon, remove the mussels from the pan and take them out of their shells. Keep a few in their shells for a garnish if you wish, and discard any mussels that remain unopened.
Step 3 Return the mussels to the pan with the milk and crème fraîche, then bring to the boil, before turning down to a gently simmer.
Step 4 Mix the cornflour with a little milk or water to make a thin paste and then whisk the paste into the pan. Keep stirring until the chowder thickens slightly. Add the chopped parsley and cook for a further minute before adjusting the seasoning with salt and white pepper.
Step 5 Serve with fresh parsley as a garnish and crusty bread.
Powered by GetMeCooking

Source:

http://www.lavenderandlovage.com/2013/03/colombard-wine-french-bread-and-mussel-onion-and-parsley-chowder-recipe.html