Campervan Cooking – Mussel Chowder

Ingredients:

Fresh mussels in shells
1 chopped onion
Small can of coconut cream
1 and a half cups of white wine
Dried parsley ( for colour)
Butter for cooking (half a tablespoon)
Salt/pepper

Method:

Put your pot on stove or gas cooker and heat up. Add the butter and melt. To the butter add the onions and sweat. (to this you can add in half a teaspoon of chopped chilli either dried or fresh and garlic the same amount). Add in the white wine and stir well. Then add the mussels. Make sure they are all closed and are clean. Steam the mussels in the white wine mixture until all the mussels are open. Once the mussels have opened, remove them from the wine broth. Any mussels that have remained closed, discard. Now reduce the wine broth and add the coconut cream. Either pour mixture over mussels or add the mussels back into the creamy sauce and serve.

Serve with crusty bread or rice.

In place of the coconut cream you can also use fresh cream . If the mixture is a little runny this means that you didn’t reduce the wine broth sufficiently so to thicken you can add a small amount of thickening agent.