NOSH CAFÉ CHOWDER
SERVES 6-8 3 stalks celery, diced 2 potatoes, diced 3 carrots, diced 1 large or 2 small red onions, diced 700ml milk 700ml cream 150g butter 150g flour 1kg frozen mussel meat, thawed 1 tablespoon lemon pepper 2 tablespoons fish sauce
1 Dice the vegetables into small pieces – too chunky will take too long to cook. I don’t peel them as there are so many nutrients in the skin.
2 Pour milk and cream into a pot and warm gently. Turn off and leave to sit until needed.
3 Melt butter in a thick-bottomed pan, add flour and mix in, cooking over a gentle heat without colouring. This should be done for a couple of minutes or so to cook the flour out.
4 Gradually add the warmed milk and cream to the flour mix, let this cook on a very low heat, stirring lots so as not to stick to the bottom of the pot and burn.
5 When starting to cook, add the vegetables, stirring frequently. After a couple of hours, once the vegetables are tender, add your mussels and stir. Leave this to cook another 10-15 minutes.
6 Add the lemon pepper and fish sauce and stir. If you feel it’s too thick – and sometimes it can be (especially if your vegetables are diced too big) – add a little water or milk.