Mini Seafood Chowder Bread Bowls
It’s tasty, it’s stylish – and it saves you the trouble of washing up! BY RACHEL XIE
INGREDIENTS 5 wholemeal buns 20ml olive oil 150g salmon llet, cut into bitesized pieces 100g The Seafood Company Chilean Mussel Meat 1 can Campbell’s Chunky New England Clam Chowder Ground black pepper, to taste
DIRECTIONS 1 To make the bread bowls, slice 1cm off the top of each bun and set aside the tops. 2 Scoop out the centres, leaving 1cm-thick shells. 3 Brush olive oil over the insides of the buns. Toast the buns and tops in a toaster oven for 3min. 4 Mix the salmon and mussels with the clam chowder in a large microwaveable bowl. Cover and microwave on high power for 3min. Stir, then cook for another 3min. Season with black pepper and mix well. 5 Divide the seafood chowder among the bread bowls, cap them and serve.