Oyster mushroom and mussel chowder recipe
Ingredients
- 2 chopped leeks
- 2 cloves garlic, crushed
- 40g unsalted butter
- 100g smoked streaky bacon, chopped
- 250g oyster mushrooms, large ones torn into pieces
- 2 tsp chopped fresh thyme
- 150ml dry white wine
- 250g mussels, cleaned and de-bearded
- 750ml fish stock
- 2 tsp medium curry paste
- 100ml crème fraîche
- 30g chopped parsley
Each serving contains
- Energy
- 1430kJ 345.0kcal
- Fat
- 27g
- Saturates
- 14g
- Salt
- 3.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 5.2gProtein 15.1gFibre 2.3g
Method
- Before cooking, discard mussels with cracked or broken shells, as well as those with open shells that do not close when you tap them. After cooking, discard any mussels that haven’t opened fully during the cooking process. It's very important to follow these guidelines to avoid eating mussels that are not safe to consume.
- Fry the white bits of the leeks and garlic in half the butter until softened. Drain with a slotted spoon and set aside. Fry the bacon until pale golden, drain and set aside. Add the remaining butter, mushrooms and thyme. Fry until wilted, drain and set aside.
- Pour the wine into the pan and bring to the boil. Tip in the mussels, cover with a lid and cook for 4-5 minutes. Discard any mussels that haven't opened fully during the cooking process. Remove the edible mussels with a slotted spoon and set aside.
- Add the stock and curry paste to the pan. Bring to the boil, stir in the green bits of the leeks and cook gently for 5 minutes.
- Remove the mussels from their shells, reserving 12 for garnish. Chop the mussels and add to the pan with the mushrooms and crème fraîche. Heat through and garnish with the shell-on mussels and herbs.
- Tip: Delicately flavoured oyster mushrooms need very little cooking and are often used in fish dishes. For a smoother soup, blitz briefly with some stock then reheat.
- See more Fish recipes
