Wild Meat Mussel Chowder
Serves 4
Ingredients
- 1.5 kg green-lipped mussels
- 40 g butter
- 1 leek, sliced
- 2 celery stalks, diced
- 500 g potatoes, diced
- 750 ml fish stock
- 200 ml cream
- 3 tbsp Glasseye Creek Wild Meat Sauce
- 1/3 cup parsley
Method
1. For fresh mussels, steam open in 150 ml water, strain and reserve the liquor, then remove the meat. For smoked salmon, simply flake and chill.
2. Cook leek and celery in butter for 8 minutes. Add potatoes, stock and reserved liquor; simmer for 15 minutes until tender.
3. Add cream, sauce and the prepared seafood. Warm gently for 3-4 minutes; do not boil.
4. Season, finish with parsley or dill and serve hot.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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