Type of cooking:
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Preparation time: 15 minutes
Cooking time: 12 minutes
Ingredients (for 4 people) :Method: Heat the olive oil in a large pan and gently fry the onion, potatoes and pepper for 5 minutes.
Add the mussels and fish stock, bring to the boil, cover and simmer for 5 mins.
Using a slotted spoon, remove the mussels from the pan and take them out of their shells. Keep a few in their shells for a garnish and discard any mussels that remain unopened.
Return the shelled mussels to the pan and bring to the boil.
Mix the cornflour with water to form a thin paste and whisk into the pan. Stir until the chowder thickens slightly.
Serve with some fresh parsley and the reserved mussels in their shells.