Passionate Mussel Chowder – Valentine’s Special Part 3. Thick, Creamy & Spicy Mussel Chowder.

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Passionate Mussel Chowder - Valentine's Special Part 3. Thick, Creamy & Spicy Mussel Chowder.
Recipe type: Seafood /Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Mussel chowder has long been a favorite seafood dish. This spicy mussel chowder is the perfect way to win hearts.
  • 200g Streaky bacon
  • 30g Butter
  • ½ Cup chopped onion
  • ¼ Cup chopped celery
  • ½ Cup chopped red pepper
  • ½ Tsp Salt (only if your using low sodium stock, otherwise omit)
  • ¼ Tsp Cayenne pepper
  • ¼ Cup all-purpose flour
  • 600ml Chicken stock
  • ½ Tsp Vietnamese fish sauce
  • ⅓ Cup cream
  • 400g Fresh mussel meat
  • Worcester sauce and Tobasco sauce
  • Smoked or plain paprika
  1. Slice the bacon thinly across the grain, then dice the onion, red pepper and celery. Measure out the rest of the ingredients and your ready to go.
  2. Heat a pan over medium heat and saute the bacon for 10 minutes to render the fat.
  3. Add the butter and stir this briefly until melted. Pour in the chopped onion, red pepper and celery and continue to saute this for a further 10 minutes.
  4. Add the cayenne pepper and salt. Only add the salt if you're using low sodium chicken stock, otherwise omit it from the recipe.
  5. Add the flour and stir until completely combined, then continue to saute for a further 5 minutes.
  6. Pour in the chicken stock and the fish sauce and stir this to combine. Bring this to a boil, reduce the heat and simmer for 5 minutes.
  7. Add the mussels and stir these in, then add the cream. Stir until well combined and simmer this for a final 5 minutes.
  8. Splash with a dash of Worcester sauce and a dash of hot chilli / Tobasco sauce, stir these in and remove the pan from the heat.
  9. Serve the chowder to bowls. To garnish, cut a heart shape into a piece of foil. Hold the foil over the chowder and sprinkle a light coating of smoked or plain paprika over the stencil.
  10. Serve immediately with crusty farm bread.


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