janice_mussel-chowder

Healthy Mussel Chowder:

 

2 lb mussels

 

2 teaspoons canola oil

 

1 large onion diced

 

1 large carrot, diced in ½” cubes

 

2 large stalks celery, chopped

 

2 medium sized potatoes, diced in ½” cubes ( I used a sweet potato instead and it was tasty with a sweetness to it!)

 

2 tablespoons canola or other oil

 

½ cup flour

 

2 cups low fat milk

 

Ground pepper, chopped parsley and chopped dill to taste

 

 

 

Instructions:

 

Cook the mussels and keep the liquid that they develop

Heat the first measure of oil in a non-stick pan and add onions

Cook without browning, stirring until softened

Add carrot, celery and potatoes

Strain the mussel cooking liquid into the pan of vegetables

Simmer vegetables until tender

Take mussels from shells, discarding the beards and dicing them up

Heat the second measure of oil in the cleaned mussel pot and stir in flour

Add milk and bring to the boil, stirring or whisking constantly

Add 2 cups water and boil again, still stirring. Remove from heat and add cooked vegetables with their cooking liquid and the mussels

Season to taste

Optional- add a can of corn and a little kale(cooked with the onions)

Done