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NZ Greenshell Mussel chowder on the half shell
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  • 50 New Zealand Greenshell Mussels – half shell (meat diced, shells reserved)
  • 250mls Chicken stock
  • 1 small Green Pepper, diced
  • 1 small Red Pepper, diced
  • 1 small Onion, diced
  • 1 stick Celery, diced
  • 2 large Potatoes, small cubed
  • 1/4 cups Flour
  • 1/4 teaspoon Mace, ground 1/2 teaspoon White pepper Pinch Nutmeg
  • 150mls Heavy Cream
  • 150mls Full Cream Milk
  • 1 tablespoon Sherry

Makes enough for 30 portions

In a large soup pan, add 200ml of chicken broth, red pepper, green pepper, onion, celery and potatoes; then simmer until potatoes are slightly soft.  In the remaining 50ml of chicken stock, mix in the flour and add it to the potato mixture. Add the corn, mace, white pepper and nutmeg. On a low heat, slowly stir in the heavy cream, full cream milk, sherry and mussels. Allow to simmer for 15 minutes. Finish the chowder with chopped chives. Steam the half shell mussels until just cooked. Loosen the mussel meat from the shell, setting aside the meat for the moment. Fill each shell with the chowder mixture. Add mussel meat back to shell on top of chowder and garnish.

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