Mussel and Smoked Bacon Chowder with Potatoes
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Ingredients
- 600 g fresh mussels, scrubbed and debearded
- 100 g smoked bacon lardons
- 400 g potatoes, diced
- 1 leeks, sliced
- 400 ml whole milk
- 100 ml double cream
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 365 kcal
- Protein
- 15.6 g
- Carbohydrate
- 23.8 g
- of which sugars
- 7.2 g
- Fat
- 22.2 g
- of which saturates
- 12 g
- Fibre
- 3.1 g
- Salt
- 1.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the bacon in a large pot for 4 minutes until starting to crisp, then add the leek and cook for 5 minutes.
- 2
Add the mussels with a splash of water, cover and cook for 4-5 minutes until the shells open. Discard any that stay closed, then lift out the mussels, keeping the liquid, and remove most from their shells.
- 3
Add the potatoes to the pot with the mussel liquid and milk, then simmer for 15 minutes until the potatoes are tender.
- 4
Stir in the cream and the mussels and warm through for 2-3 minutes.
- 5
Season with black pepper, scatter over the parsley and serve with crusty bread.
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