Mussel, onion and parsley chowder recipe

• 1 tbsp rapeseed oil or vegetable oil
• 2 onions, peeled and diced
• 250 g (8.8oz) potatoes, peeled and diced small
• 300 ml (10.6fl oz) dry white wine (or fish stock)
• 1 kg (2.2lbs) fresh mussels, cleaned
• 450 ml (15.8fl oz) skimmed milk, plus an extra splash
• 4 tbsp light creme fraiche
• 2 tbsp cornflour
• 1 bunch fresh parsley, chopped
• 1 pinch salt and white pepper, to taste

1. Heat the oil in a large pan and gently fry the onions and potatoes for 5 minutes, until they are slightly soft.
2. Add the wine and the mussels, bring it all to the boil, cover and simmer for 5 minutes.
3. Using a slotted spoon, remove the mussels from the pan and take them out of their shells.
4. Keep a few in their shells for a garnish if you wish, and discard any mussels that remain unopened.
5. Return the mussels to the pan with the milk and creme fraiche, then bring to the boil, before turning down to a gently simmer.
6. Mix the cornflour with a little milk or water to make a thin paste and then whisk the paste into the pan.
7. Keep stirring until the chowder thickens slightly.
8. Add most of the chopped parsley (reserving some for garnishing with) and cook for a further minute before adjusting the seasoning with salt and white pepper.
9. Serve with the remainder of the fresh parsley as a garnish and crusty bread.

oil, onions, potatoes, white wine, fresh mussels, milk, light creme fraiche, cornflour, parsley, salt

Taken from www.lovefood.com/guide/recipes/45464/mussel-onion-and-parsley-chowder-recipe (may not work)