Creamy Mussel Chowder
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Mussel Chowder

Creamy Mussel Chowder

with Toasted Ciabatta

It's CHOWDA time! Enjoy creamy dreamy mussels in a velvety cream sauce with diced yellow potatoes, peas and celery. A crispy ciabatta to dip is the perfect pairing for this powerhouse meal!

Allergens:
Crustaceans
Seafood/Fruit de Mer
Milk
Gluten
Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount
Mussels

2 unit

Mussels

(Contains Crustaceans, Seafood/Fruit de Mer)

Cream

237 mL

Cream

(Contains Milk)

Ciabatta Roll

2 unit

Ciabatta Roll

(Contains Gluten)

Mirepoix

113 g

Mirepoix

Yellow Potato

300 g

Yellow Potato

Garlic

6 g

Garlic

All-Purpose Flour

2 tbsp

All-Purpose Flour

(Contains Wheat)

Green Peas

56 g

Green Peas

Chicken Broth Concentrate

1 unit

Chicken Broth Concentrate

Parsley

7 g

Parsley

Not included in your delivery

Unsalted Butter*

2 tbsp

Unsalted Butter*

(Contains Milk)

Oil*

2 tbsp

Oil*

Salt and Pepper*

¼ tsp

Salt and Pepper*

sideBannerName

Nutrition Values

Energy (kJ)0 kJ
Calories1200 kcal
Fat76 g
Saturated Fat37 g
Carbohydrate95 g
Sugar9 g
Dietary Fiber7 g
Protein36 g
Cholesterol215 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

ROAST POTATOES
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden brown, 22-24 min.

PREP
2

While potatoes roast, roughly chop the parsley. Peel, then mince or grate garlic. Using a strainer, drain mussels over a large bowl, reserving liquid. Using a spoon, remove mussels from the shells and discard shells and any broken or closed mussels.

START CHOWDER
3

Heat a large pot over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mirepoix. Cook, stirring often, until softened and fragrant, 6-7 min. Sprinkle over the flour and cook for 1 min. Add cream, garlic, broth concentrate, and 1/2 cup water (dbl for 4 ppl). Bring to a boil over high heat. Add mussels and reserved liquid. Cover and cook, until heated through, 2-3 min.** Season with pepper.

TOAST CIABATTA
4

While mussels warm, halve ciabatta buns. Arrange on another parchment lined-baking sheet, cut-side up. Brush with 1 tbsp oil (dbl for 4 ppl), then sprinkle with half the parsley. Bake in top of oven, until golden, 4-5 min. (TIP: Keep an eye on the ciabatta so that it does not burn!)

FINISH CHOWDER
5

Add roasted potatoes and peas to the pot with mussels. Stir to warm through, 1-2 min.

FINISH AND SERVE
6

Divide the chowder between bowls. Sprinkle over remaining parsley. Serve with toasted ciabatta alongside.

Meal right image

Explore Similar Recipes

Meal left image