Mussel Chowder


Preparation info

  • Serves


    • Difficulty


Appears in

More Rhodes Around Britain

More Rhodes Around Britain

By Gary Rhodes

Published 1995

  • About

Chowder is an old dish that was (and still is) a complete meal made with mussels, onions, potatoes and pork all cooked together. It was originally made with cider or white wine but over the years milk and/or cream were added instead. This recipe has two stages: the first one tells you how to cook the mussels and the second is for the finished soup. Mussels, of course, can be bought already cooked. The vegetables and white wine are an optional extra which will give more flavour to the stock; you can just cook the mussels in the hot fish stock. If you are just using water, increase the quantity of mussels to 675 g (1½ lb).