A simple mussel chowder
- 450g/1 lb shelled mussels
- 450g/1 lb potatoes
- Salt and pepper
- 1 tsp grated lemon rind
- 4 tbsp cream
- Peel and dice the potatoes and if they are large, chop each mussel in half.
- Cook the potatoes in a little boiling water for 10 minutes.
- Add lemon rind and cream. Stir. Reduce heat and simmer for about 5 minutes until you have the consistency of a creamy soup.
- Serve with thickly cut brown bread.