08/08/2020
Mussel, Celery and Potato Chowder with Mustard Toasts
Inspired by the clam chowder I had at San Francisco's Fisherman's Wharf, this mussel chowder emerged from my winter kitchen one day. It partners so well with these tasty little pieces of toast.
Serves:
4
Prep Time: 20 minutes
Cooking Time: 40 minutes
Ingredients
- 1 kg mussels, scrubbed and debearded
- 2 litres fish stock*
- 2 tablespoons olive oil
- 1 leek or large onion, finely chopped
- 2 stalks celery and leaves, finely diced
- 50g butter
- 1/2 cup flour
- 750g potatoes, peeled, finely diced (Dutch Creams)
- 1/2 cup cream
- sea salt and pepper, to taste
- cayenne pepper, for sprinkling
- MUSTARD TOASTS
- 125g softened butter
- 2 teaspoons Dijon mustard
- 3 cloves garlic, crushed
- 1/4 cup finely chopped continental parsley
- 8 slices ciabatta or crusty bread
Method
- Place mussels in a large pot with 1/4 cup water and simmer covered for 5-10 minutes until mussels open. Reserve 8 mussels in shells for garnish and remove the rest from their shells, straining any cooking liquid into the fish stock.
- Heat oil in the pot and fry leek and celery until softened. Add butter and, when melted, stir in flour, cooking for 1 minute. Add fish stock all at once and bring to the boil, stirring until thickened. Add potatoes and simmer for 30 minutes until potatoes are tender. Return all mussels, including those in the shell, to the chowder. Add cream and cook until heated through. Season to taste. Serve portioned into bowls, distributing the mussels evenly. Sprinkle with cayenne and extra celery leaves. Serve with Mustard Toasts.
- For Mustard Toasts, blend butter, mustard, parsley and garlic together. Spread mustard butter on both sides of the bread slices. Grill on both sides until golden. Serve with chowder.
Tips
- TIPS *To make your own fish stock, simmer fish bones, chopped carrot, celery, onion, bay leaf, peppercorns and a slice of lemon for 1 hour before straining.
- STYLING Use the mussels in the shell and little celery leaves to garnish the soup just before serving, as they will settle into the soup. Place a piece of toast at the bottom of the bowl to help support the mussels.
- DRINK MATCH Pinot grigio or Australian pale ale.
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