New Zealand Greenshell™ Mussel chowder on the half shell
Makes enough for 30 portions
Ingredients
| 50 | New Zealand Greenshell Mussels - half shell (meat diced, shells reserved) |
| 250mls | Chicken stock |
| 1 small | Green Pepper, diced |
| 1 small | Red Pepper, diced |
| 1 small | Onion, diced |
| 1 stick | Celery, diced |
| 2 large | Potatoes, small cubed |
| 1/4 cups | Flour |
| 1/4 teaspoon | Mace, ground |
| 1/2 teaspoon | White pepper |
| Pinch | Nutmeg |
| 150mls | Heavy Cream |
| 150mls | Full Cream Milk |
| 1 tablespoon | Sherry |
Method
- In a large soup pan, add 200ml of chicken broth, red pepper, green pepper, onion, celery and potatoes; then simmer until potatoes are slightly soft.
- In the remaining 50ml of chicken stock, mix in the flour and add it to the potato mixture. Add the corn, mace, white pepper and nutmeg. On a low heat, slowly stir in the heavy cream, full cream milk, sherry and mussels. Allow to simmer for 15 minutes. Finish the chowder with chopped chives.
- Steam the half shell mussels until just cooked.
- Loosen the mussel meat from the shell, setting aside the meat for the moment.
- Fill each shell with the chowder mixture.
- Add mussel meat back to shell on top of chowder and garnish.