Mussel and Kumara Chowder

Mussel And Kumara Chowder

1 cup white wine

1 cup water

1kg green lipped mussels in shells, washed

1 Tbsp butter

1 large onion, finely chopped

1 large leek, finely chopped

2 cloves garlic, minced

2 Tbsp flour

1 carrot

1 medium kumara

1 bunch spring onions, chopped

1/2 tsp salt

1/4 tsp cracked black pepper

1 cup Tatua Cooking Cream

Boil water and wine in a large stock pot, and add the washed green lipped mussels. Cover with a lid, and steam until mussels are opened at least 5mm. Using tongs, lift mussels from the pot and place into a large bowl, reserving the cooking liquid. Pour cooking liquid through a sieve to remove any remnants.
Remove half the mussels from their shells, and chop each one into three or four pieces. Save the other half, still in their shells, for the final plating.
In a heavy deep pan over medium heat, melt the butter, and saute chopped onion, leek and crushed garlic, stirring until tender but not brown (approx. 5 minutes).
Stir in flour to make a roux, and slowly add the reserved cooking liquid whilst stirring, until combined.
Peel and chop carrot and kumara into similar sized cubes and add to the pan, cover with a lid and simmer until vegetables are tender, stirring every minute to prevent sticking on the bottom of the pan.
Add chopped mussels and Tatua Cooking Cream, stirring until combined into a thick and creamy chowder. Season with salt and pepper, and add the cooked mussels in their shells on top.
Serve in bowls with fresh crusty bread to mop up the sensational, creamy chowder. It’s a taste sensation!

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