Lin Pardey shares a great mussel chowder recipe with TBG readers.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Carbs (g): 56
12green lip mussels (can substitute other mussels)
2 sweet potatoes(or large kumara)
1small regular potato(optional)
1medium brown onion(halved and thinly sliced)
2rashers (that’s Kiwi for “slices”) bacon
1-1/2teaspoonsmild curry powder
1cupmilk (OR ½ cup milk and ½ cup coconut milk)
fresh coriander (cilantro)
Steam mussels just until opened. Remove from shells. Cut each one into five pieces.
Bake kumara or sweet potatoes until soft.
Boil potato until mashable.
In large heavy sauce pan melt butter, add garlic, onions and bacon cut into small pieces. Saute until bacon is well cooked. Add curry powder and stir while it heats.
Add flour to make roux – then milk. When this comes to a boil, add chicken broth and simmer for ten minutes or until onions are very tender.
Mash kumara then add to the pot and stir until it comes to a boil. Taste and if it is too sweet, add mashed regular potato. (I liked it with or without.)
Turn heat very low and add mussels, then lime juice. If the mixture is too thick, add more milk, or coconut milk. Do not boil anymore or mussels will be less tender.
Put in bowls, drizzle with fresh cream, top with good portion of chopped fresh coriander.
Note from Carolyn — I made this using US-style sweet potatoes and clams for Dave (I’m allergic to clams and mussels; no mussels around here). Even with the substitutions, Dave thought it was fantastic and I loved my new “potato chowder” (I removed half as my portion before adding the clams). So even if you don’t have all the local ingredients, try it anyway!Dairy-Free Alternative - Substitute coconut milk for milk.
Lin Pardey's Mussel Chowder
Amount Per Serving
Calories 593Calories from Fat 297
% Daily Value*
Saturated Fat 16g80%
Vitamin A 19245IU385%
Vitamin C 32.3mg39%
* Percent Daily Values are based on a 2000 calorie diet.