Mussel and Tomato Chowder



Mussel and Tomato Chowder

Try this light, tomato-based chowder with mussels and fresh cherry tomatoes, plus a dash of tabasco for extra punch
Total Time 45 mins
Servings 4


  • 400 ml fish or chicken stock
  • 1 kg mussels, cleaned
  • olive oil
  • 1 large potato, peeled and cubed
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 1 sprig thyme
  • 200 ml white wine
  • 300 g cherry tomatoes
  • small bunch of parsely, roughly chopped
  • Tabasco to season


  • STEP 1
    Bring the fish stock to a simmer in a large pan and tip in the mussels. Cover and cook for 2-3 minutes or until all the mussels open. drain, reserving the liquid.
    STEP 2
    Put a little oil in the pan and add the potato and onion. stir and fry for a few minutes until the onion softens. Add the garlic, herbs and white wine. simmer for a minute, strain in the mussel cooking liquid through a fine sieve (hold back any grit if you see it) and simmer until the potato softens, then add the tomatoes and parsley and simmer until the tomatoes start to burst.
    STEP 3
    Pull most of the mussels from the shells and add them back to the chowder, season well then add the remaining mussels with their shells. season with tabasco and a swirl of olive oil.


Great for the winter months, especially after a day skiing or sledding. 

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