A Simple Mussel Chowder

A simple mussel chowder

Serves 4


  • 450g/1 lb shelled mussels
  • 450g/1 lb potatoes
  • Salt and pepper
  • 1 tsp grated lemon rind
  • 4 tbsp cream


  1. Peel and dice the potatoes and if they are large, chop each mussel in half.
  2. Cook the potatoes in a little boiling water for 10 minutes.
  3. Add lemon rind and cream. Stir. Reduce heat and simmer for about 5 minutes until you have the consistency of a creamy soup. 
  4. Serve with thickly cut brown bread.
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