Name: Quick Mussel Chowder
Prep time: 15 min
Cook time: 10 min
Yield: Makes 4
Ingredients: 16-20 fresh mussels in shell; 1 cup water; 1 bay leaf (if you have one on hand); 2 stalks celery, finely diced; 1 carrot, peeled and finely diced; ½ leek or 1 small onion, finely diced; 1 tsp curry powder; 2 x 535 g cans Wattie's Very Special Creamy Pumpkin Soup; chopped parsley to garnish; sour cream to garnish

Whip this up for a great winter dinner in front of the fire, then put your feet up and tell the kids it’s their turn to do the dishes!

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Makes 4

Prep Time 15 minutes

Cook Time 10 minutes

Easy

Ingredients

16-20 fresh mussels in shell

1 cup water

1 bay leaf (if you have one on hand)

2 stalks celery, finely diced

1 carrot, peeled and finely diced

½ leek or 1 small onion, finely diced

1 tsp curry powder

2 x 535 g cans Wattie's Very Special Creamy Pumpkin Soup

chopped parsley to garnish

sour cream to garnish

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Discard any mussels that are open. Scrub the mussels and remove the beards. Heat the water and bayleaf in a saucepan until boiling rapidly. Add the mussels, cover and boil for 5 minutes. Drain the mussels in a colander and allow to cool, set aside.

Step 2

In a saucepan heat a dash of oil and gently cook the celery, carrot, leek or onion and curry powder for about 3-5 minutes until softened but not browned.

Step 3

Stir in the two cans of Wattie's Very Special Creamy Pumpkin Soup and bring to a simmer. Reduce heat and do not boil.

Step 4

Discard any mussels that have not opened this time remove the meat from the shells of the ones that have and chop roughly. Add the mussels to the soup and warm through.

Step 5

Ladle into warm soup bowls and garnish with a dollop of sour cream and a sprig parsley.