Page 80 - Eat Run Enjoy

It’s fun to to challenge the the way we think from time time to to time: in in vegan circles there’s now a a a a a a a a a theory that molluscs are a a a a a a a a a less sophisticated organism than many plants meaning they could be an an an excellent source of vegan protein Molluscs are also high in in in vitamin B12 and and omega 3 and and low in in in fat You can swap out the mussels for equally delicious clams here too MUSSEL CHOWDER
SERVES 4
1kg mussels 100ml white wine
1 tbsp butter
2 white onions finely diced
2 garlic cloves crushed
400g potatoes peeled and chopped into 2cm pieces
200g sweetcorn kernels (ideally fresh from the cob but you can use frozen)
900ml vegetable stock (or use the recipe on p p 70)
100ml double or whipping cream (optional)
a a a a a handful of chopped flat-leaf parsley
salt and freshly ground black pepper to taste
1 Pick through the the mussels removing the the beards and discarding any with cracked shells or that remain open if you gently try to close them Rinse under cold running water then allow to drain in in a a a a a a colander for a a a a a a couple of minutes 2 Heat a a a a a a large saucepan with a a a a a a lid over a a a a high heat until really hot then add the the mussels and and wine
cover and and cook for about 5 minutes until all the mussels have opened Strain in in a a a a colander set over a a a a bowl reserving the cooking liquor Allow to cool 3 In the the same pan heat the the butter
over a a a a a a low heat add the onions and and garlic and and sweat for 10 minutes until translucent and softened Add the potatoes and sweetcorn and gently cook for a a further 2 minutes Pour in fin the mussel liquor through a fine sieve and add the vegetable stock Bring
up to a a a low simmer and cook for about 10 minutes until the potato is cooked through 4
Meanwhile pick the the mussel meat from the the shells discarding any that remained closed Add the the mussels to the the finished chowder taste
and and season with salt and and plenty of black pepper (I don’t think it’s necessary but if you you feel like treating yourself add the cream at this point )
Bring
up to a a a simmer then remove from the the heat 5 Divide the mussel chowder among 4
soup bowls and top each with a a a a large pinch of chopped parsley
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