Meres' mussel chowder
This is my own tweaked and finally settled adaptation of my grandmother Meres' simple but delicious local legendary family recipe. Fond memories of gathering mussels on the Kaipara Harbour while baching or camping always come flooding back to me when I prepare this dish. Enjoy.
- Make a white sauce using 200gms of Butter, 200gms of Flour, 2 Litres of milk; Salt & Pepper to taste - set aside
- - Steam Mussells (scrubbed & de-bearded) in 1 Cup of White Wine. Reserve 1 Cup of liquid - set aside. - Saute the Leek, Capsicum, Spring Onion and Celery Leaves (all chopped) in 50gms of butter. - Add the Mussell Liquid - Add all ingredients to the White Sauce - Roughly chop Mussells & add to Chowder - Stir through cream & allow to heat not boil - Salt & Pepper to taste.
- Serve with sliced toasted Ciabatta bread or French Stick.