This savoury & creamy chowder is best served with salad, crusty bread and dark ale on a crisp winter day.
- ½ cup wine (or water)
- 1 lb fresh mussels, scrubbed
- 1 Tbsp olive oil
- 6 slices bacon, chopped
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 ½ cups vegetable stock
- 1 lb potatoes, peeled and cubed
- 1 lb boneless, skinless haddock fillets, cut into small pieces
- 1/3 cup whipping cream or half & half cream
- ½ cup frozen peas
- ½ cup Bothwell Edam, cubed
- 3 Tbsp freshly chopped chives
- Place the mussels in a large pan, pour the wine (or water) on top, cover and cook for 4 minutes or until the mussels open up.
- Drain and reserve the liquid. When cool, remove the mussels from their shells.
- Heat the olive oil and cook the bacon for 3 minutes. Add the onion and cook until softened.
- Add garlic and cook for 1 minute.
- Pour in the stock and reserved mussel liquid, bring to a boil, add the potatoes and cook for 8 minutes.
- Stir in the haddock and cook for 3 minutes.
- Pour in the cream, peas, and mussels, and heat through.
- Stir in the Edam and chives and season to taste.
TIP: Mussels can be replaced with salmon, cod or pickerel; add a splash of wine to the stock if using a substitution. You can also replace the peas with corn, or use both.