Creamy Mussel Chowder

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Creamy Mussel Chowder

Chowder is traditionally a hearty bowl of food and our simple Creamy Mussel Chowder is easy to make and an enjoyable way to enjoy your seafood.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Author: The Cook


  • 1 kg mussels
  • 1 teaspoon olive oil
  • 1 small leek, sliced thinly
  • 2 large potatoes, chopped finely
  • 2 trimmed sticks celery, chopped finely
  • ½ cup dry white wine
  • 2 cups fish stock
  • 2 cups water
  • 30 g butter
  • 2 tablespoons plain flour (all-purpose flour)
  • 1 cup skim milk
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh chives


  • Scrub mussels under cold running water; remove beards.
  • Heat oil in large saucepan; cook leek, potato and celery, stirring, until leek softens. Add wine; boil, uncovered, until wine reduces by half. Add stock and the water; bring to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until potato is tender.
  • Meanwhile, melt butter in small saucepan; cook flour, stirring, 1 minute. Add milk; bring to a boil. Reduce heat; simmer, stirring, until sauce thickens.
  • Blend or process half of the chowder mixture, in batches, until smooth. Return to pan with remaining chowder; stir in sauce.
  • Add mussels to pan; bring to a boil. Reduce heat; simmer chowder, covered, about 5 minutes or until all mussels open (discard any that do not). Serve in bowls; sprinkle with herbs.
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Looks like a yummy recipe.

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