MUSSEL CHOWDER

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Servings: 4

• Ingredients

1kg mussels
½kg clams
½ cup white wine
½ cup water
1 onion
1 celery stick
2 rashers bacon
1 tbs butter
1 tbs olive oil
1 clove garlic
2 medium potatoes
1 cup fish stock
1½ cups milk
1 cup cream
Sea salt and cracked black pepper
3 tbs parsley leaves

• Directions

• 1. Scrub, de-beard and rinse mussels in the Duo Colander. Add clams and rinse.

  2. Place the mussels, clams, white wine and water into a large saucepan. Cover with a tight fitting lid, over high heat and steam for 3 – 5 minutes. Shake the pan occasionally, until shells open. Remove from heat and discard mussels or clams that have not opened.

  3. Strain the liquid through a fine muslin lined sieve, reserving liquid in the TupperWave® 1 Litre Jug.

  4. Transfer mussels and clams into the Season Serve®. Remove flesh from the shells, and coarsely chop with the TupperChef Utility Chef Knife, leaving a few intact for garnish. (Wash saucepan?)

  5. Using the TupperChef Utility Knife dice the onion, celery and bacon.

  6. Snip, skin and mince the garlic with the Garlic Wonder™.

  7. Peel the potatoes with the Twistable Peeler and dice them using the TupperChef Utility Chef Knife.

  8. Place butter and oil to a non-stick saucepan and bring to medium heat. Sauté the onion, celery and bacon for 8 minutes or until golden and soft. Add garlic and sauté for a further 1 – 2 minutes.

  9. Add potatoes, reserved liquid and stock to the pan and to the boil. Reduce heat and simmer for 12 – 15 minutes r until the potatoes are tender.

  10. Using the Spatula, stir in the mussels and clams flesh, milk, cream and season with salt and pepper. Heat through for 5 - 7 minutes. Add the mussels in their shells and simmer for 1-2 minutes until just heated through.

  11. Garnish chowder with chopped parsley and serve hot.