Mussel Chowder

Discover the depth of fresh mussel flavour with this creamy soup.

Mussel Chowder
Discover the depth of fresh mussel flavour with this creamy soup.
Recipe type: Soup
  • 1½ kg mussels, cleaned, de-bearded and rinsed (discard any mussels that do not snap shut when tapped)
  • 200 ml white wine
  • 2 sprigs fresh thyme
  • 50 g butter
  • 2 Asian shallots, roughly chopped
  • 4 garlic cloves, 3 roughly chopped, 1 whole
  • 1 leek, roughly chopped
  • large pinch saffron
  • 1 cup fish stock
  • 150 ml double cream
  • 1 egg yolk
  • 1 courgette, julienned
  • 4 slices ciabatta bread
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons chopped flat-leaf parsley
  1. Heat a saucepan over a medium heat until hot.
  2. Add the mussels, white wine and cover the pan with its lid. Steam for 2-3 minutes, or until all of the mussels have opened. (Discard any mussels that have not opened.)
  3. Strain the mussels through a fine sieve into a bowl. Reserve the cooking liquid.
  4. Using your hands, discard the shells from all of the mussels and set the mussel flesh aside.
  5. Return the pan the mussels were cooked in to the heat and add 25g of the butter. When the butter is foaming, add the shallots, one chopped garlic clove and the leek and fry for 1-2 minutes, or until just softened. Add the saffron, stir well and continue to cook for a further 2-3 minutes.
  6. Add the reserved cooking liquid and the fish stock. Stir well and bring the mixture to the boil, then reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender.
  7. Add three quarters of the mussels to the pan and stir carefully.
  8. Let the soup cool, then transfer to a food processor in batches and blend to a purée.
  9. Pass the blended mussel soup through a fine sieve and return the sieved liquid to the pan. Add the double cream then cook gently until heated through. Whisk in the egg yolk and cook for a further minute, or until the soup has thickened. Season to taste with salt and freshly ground black pepper.
  10. Heat a frying pan until medium hot, add the remaining butter and the courgettes and fry for 2-3 minutes, or until just softened. Season to taste with salt and freshly ground black pepper.
  11. Heat a griddle pan until hot, rub the ciabatta bread with the olive oil then griddle for one minute on each side. Remove the bread and rub with the garlic clove. Mix the remaining chopped garlic clove and the parsley together in a bowl.
  12. To serve, spoon the courgettes into the centre of serving bowls and ladle over with the soup. Garnish with the reserved mussels, ciabatta and a sprinkling of garlic parsley.

Comments and Feedback

Be the First to Comment!

Notify of
Latest posts
Mac and Cheese Soup Choy Sum French Style Sorrel Soup Glazed Tuna with Stir Fried Greens Macaroni and Cheese Hawaiian Style Macaroni Salad
Top 10 Recipes
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
Food & Health
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Ripe Tomatoes Mercury in Fish
Event & Food Days
follow on Facebook
Follow Our Cook
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie