Warm the cock­les of your heart

Central Otago Mirror - - NEWS -

Having spent the bet­ter part of the week in Auck­land at­tend­ing my much-loved and high­lyre­spected un­cle Paul Har­g­reave’s fu­neral, I needed some se­ri­ous com­fort food on my re­turn south.

I im­me­di­ately thought of the scrump­tious and creamy mus­sel chow­der my mother used to cook us when we were young, cold and hun­gry af­ter a day ski­ing at Coronet Peak.

Mus­sels seem to be af­ford­able all year round, av­er­ag­ing $5/kg in most mar­kets.

They are high in Omega-3, which is great for heart and brain health, and are also high in io­dine and se­le­nium, good for thy­roid func­tion; se­le­nium also act­ing as an an­tiox­i­dant.

On the down side, mus­sels are high in purine, which cre­ates uric acid. So gout suf­fers are best to avoid this!

This de­li­cious, af­ford­able recipe can be served as an en­tree for a din­ner party or as a yummy lunch or din­ner. Best served with a fresh warmed baguette, gar­lic bread or cia­batta.

It has a depth of mus­sel flavour and a lit­tle 5 per cent magic with a splash of curry pow­der.

For a slightly more so­phis­ti­cated French twist, use saf­fron in­stead of curry pow­der.

En­joy !

Mor­eish Mus­sel Chow­der In­gre­di­ents

1.3 kg mus­sels, cleaned and de-bearded 5 shal­lots diced 50g but­ter 3 tbsp flour 250ml white wine 600ml wa­ter 150ml cream 2 tsp Si­mon Gault veg­etable or fish stock 2 tsp tomato paste 1 tsp curry pow­der 1 hand­ful of fresh dill chopped Lemon juice to taste Gar­nish Fresh dill Lemon wedge


1. Place the cleaned and de-bearded mus­sels in a pan with the wine, pop on the lid and boil for 3 mins. 2. Strain, set the liq­uid aside and dis­card any un­opened mus­sels. 3. Mean­while saute the shal­lots and curry pow­der in the but­ter un­til the shal­lots soften. Stir in the flour to make a roux and stir for 1-2 mins. 4. Slowly pour in the wa­ter mixed with the stock and the mus­sel liq­uid, stir­ring con­stantly un­til it thick­ens and boils. Add the tomato paste then lemon juice to taste. I blend my soup at this stage to cre­ate a more silky soup, as op­posed to leav­ing un­blended shal­lots. Ei­ther op­tion is de­li­cious. 5. Re­move the white con­nect­ing mus­cle and brown tongue and cut each mus­sel into 3. Leave two mus­sels in their shell per bowl for serv­ing. 6. Re­turn the chopped mus­sels, cream and chopped dill and re-heat but do not boil. Sea­son to taste. 7. Pour the soup into warmed bowls plac­ing the two whole mus­sels in the shells in the cen­tre and gar­nish­ing with dill and a lemon wedge. Serves 4

Mmmm: Bec Stan­ley’s Mor­eish Mus­sel Chow­der.

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