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Mussel Chowder


This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"This is a really great recipe wih Mussels. Chowder is best made just before serving".


20 mussels
15g (1/2oz + a little more) butter
2 bacon rashers, finely chopped
1 medium red pepper, finely chopped
1 small onion, finely chopped
2 tablespoons plain flour
1 1/2 cups milk
1 cup water
1 small potato, finely chopped
3 green shallots, finely chopped.

  • Remove beards from mussels, scrub shells.
  • Add mussels to large saucepan of boiling water, reduce heat, cover, simmer for about 2 minutes or until shells have opened.
  • Remove mussel meat from shells.
  • Heat butter in medium saucepan, add bacon, pepper and onion, cook over medium heat for 5 minutes (or microwave on high for 3 minutes) or until pepper is soft.
  • Add flour, stir over medium heat for 1 minute (or microwave on high for 1 minute).
  • Remove from heat, gradually stir in milk and water, add potato, stir over high heat (or microwave on high for about 3 minutes) until mixture boils and thickens.
  • Reduce heat, simmer few minutes until potato is tender, add mussels and shallots, reheat the mixture without boiling.

Serves 4

Easy and tasty for an enjoyable soup dish. Enjoy

Martin James

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