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    Mussel Chowder

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    Mussel Chowder

    A warming winter soup that is delicious served as a light lunch or as a starter.

    • Preparation time: 25 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 2 rashers Waitrose Streaky Rindless Bacon, chopped
    • 25g butter
    • 1 large onion, chopped
    • 1 small leek, finely chopped
    • 1 x 1kg bag Waitrose Scottish Rope Grown Fresh Mussels
    • 200ml white wine
    • 200ml water
    • 3 potatoes, peeled and finely diced
    • 150ml milk
    • 150ml double cream
    • Sprig fresh thyme
    • 2 bay leaves
    • 1 x 43g can John West Dressed Crab
    • Salt
    • Freshly ground black pepper


    1. In a pan, fry the bacon in the butter for 2-3 minutes until crisp and slightly brown. Add the onion and leek and cook slowly for a further 4-5 minutes or until they have softened.
    2. Place the mussels in a large bowl and, under running cold water, scrape off any barnacles, seaweed and pull away the 'beards' with a sharp knife. Discard any mussels that are open and do not close when tapped with the back of a knife.
    3. Put the cleaned mussels into another saucepan and pour the white wine and water on top. Cover, bring to the boil and cook for 3-5 minutes, until the mussels are open. Discard any that have not opened, strain the cooking liquid through a fine sieve and keep to one side.
    4. Remove the mussels from their shells and finely chop the meat.
    5. Add the potatoes, milk, cream, herbs and crab meat to the vegetable mixture and simmer for 10 minutes or until the potatoes are cooked. Finally add the cooking liquid and chopped mussel meat, bring to the boil and season. Serve with warm crusty bread.

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