By Annabelle White
Seafood and mussel chowder recipe.
25 mussels (remove beards and scrub shells)
15 g butter
3 bacon rashers, finely chopped
1 red capsicum, finely chopped
1 small onion, finely chopped
2 tbsp flour
1 ½ cups milk
1 cup fish stock
2 small potatoes, finely chopped
2 spring onions, finely chopped
4 Tbsp parsley, freshly chopped
600 g fresh seafood marinara mix*
Add Mussels to a large saucepan of boiling water, reduce heat, cover, and simmer for about 2 minutes or until shells have opened. Remove mussel meat from shells.
Heat butter in another saucepan and add bacon, red capsicum and onion. Cook over medium heat for 5 minutes.
Add flour and stir for 1 minute. Remove from the heat and gradually stir in milk and fish stock. Add potatoes and stir over high heat until mixture boils and thickens.
Reduce heat, add chopped mussels, spring onions, parsley and marinara mix . Reheat mixture without boiling.
Reheat to just cook seafood and serve.
Note: You can add corn, peas and mixed vegetables to this chowder if you desire. www.annabellewhite.com