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NZ Greenshell™ Mussel chowder

Cooking time: 50

Cooking method: Stove top


  • 250ml chicken stock
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 1 small onion, diced
  • 1 celery stick, diced
  • 2 large potatoes, small cubed
  • ¼ cups flour
  • ¼tsp mace, ground
  • ½tsp white pepper
  • pinch nutmeg
  • 150ml heavy cream
  • 150ml full cream milk
  • 1tbsp sherry
  • 50 New Zealand Greenshell™ Mussels, half shell (meat diced, shells reserved)
  • chopped chives for garnish

Cooking instructions

  1. In a large soup pan, add 200ml of chicken stock, red pepper, green pepper, onion, celery and potatoes; then simmer until potatoes are slightly soft.
  2. In the remaining 50ml of chicken stock, mix in the flour and add it to the potato mixture. Add the mace, white pepper and nutmeg.
  3. On a low heat, slowly stir in the heavy cream, full cream milk, sherry and mussels. Allow to simmer for 15 minutes. Finish the chowder with chopped chives.
  4. Steam the half shell mussels until just cooked.
  5. Loosen the mussel meat from the shell, setting aside the meat for the moment.
  6. Fill each shell with the chowder mixture.
  7. Add mussel meat back to shell on top of chowder and garnish.

Image and recipe courtesy Nurtured Seafood