Mussel And Kumara Chowder
Ingredients
1 cup white wine
1 cup water
1kg green lipped mussels in shells, washed
1 Tbsp butter
1 large onion, finely chopped
1 large leek, finely chopped
2 cloves garlic, minced
2 Tbsp flour
1 carrot
1 medium kumara
1 bunch spring onions, chopped
1/2 tsp salt
1/4 tsp cracked black pepper
1 cup Tatua Cooking Cream
Method
- Boil water and wine in a large stock pot and add the washed green lipped mussels. Cover with a lid, and steam until mussels are opened at least 5mm. Using tongs, lift mussels from the pot and place into a large bowl, reserving the cooking liquid. Pour cooking liquid through a sieve to remove any remnants.
- Remove half the mussels from their shells and chop each one into three or four pieces. Save the other half, still in their shells, for the final plating.
- In a heavy deep pan over medium heat, melt the butter, and saute chopped onion, leek and crushed garlic, stirring until tender but not brown (approx. 5 minutes).
- Stir in flour to make a roux, and slowly add the reserved cooking liquid whilst stirring, until combined.
- Peel and chop carrot and kumara into similar sized cubes and add to the pan, cover with a lid and simmer until vegetables are tender, stirring every minute to prevent sticking on the bottom of the pan.
- Add chopped mussels and Tatua Cooking Cream, stirring until combined into a thick and creamy chowder. Season with salt and pepper and add the cooked mussels in their shells on top.
- Serve in bowls with fresh crusty bread to mop up the sensational, creamy chowder. It’s a taste sensation!
