Mussel
Chowder
Method
PASIFIKA PLATE
Preheat a pot on the stove to medium high heat
Once the pot is hot, drizzle extra virgin olive oil
Once the oil is hot, add onion and garlic. Cook for
1-2 mins until they are soft
Add celery, carrot and stir to combine. Allow it to cook
for 2 mins
Add potatoes, pour in water and allow the mixture to
come to a boil
Place the mussels inside the pot then close the lid for
the mussels to cook and flavours to infuse
Once the shells of the mussels have cracked open,
remove the mussels from the pot to a board and allow
them to cool
Add peas and corn into the pot then allow it to cook
for 1-2 mins
Add evaporated milk and cornflour paste and
allow it to simmer
Once the mussels have cooled down, remove the flesh
and chop into bite sized pieces
Once completed, add the chopped mussels into the
pot and mix to combine all the ingredients
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Ingredients
· Extra virgin olive oil
· 1 onion (diced)
· 4 garlic cloves
· 2 celery stalks (diced)
· 2 carrots (diced)
· 4 small potatoes (diced)
· 2 ½ cups water
· 20 mussels
· 1 cup green peas
· 1 cup corn kernels
· 1 can evaporated milk
· 2 tbsp cornflour (mixed
with water to create a
paste)
SERVES 6