Chowda Head

The other night, CB and I found an awesome seafood shop. We came home with 2kg of mussels for about six bucks and made the nicest dinner. CB steamed them in a pot over a sliced onion, and boiled up some corn and cooked up some shrimp in garlic butter while I made us some very strong rye & cokes and whisked up some garlic aoli. 15 minutes later we were out on the deck with John enjoying the summer and gorging ourselves on tasty bivalves! I saved the yummy mussel juice from the pot they were steamed in and tonight we made some CHOWDAAAAAA!

Mussel Chowder

1 kg mussels
4 filets fresh fish
2 cups leftover mussel potlicker, or chicken stock
1 onion, small dice
1 carrot, small dice
1 red pepper, small dice
1 clove garlic, finely chopped
4 medium potatoes
2 bay leaves
1 tsp smoked paprika
2 pieces of bacon, chopped
1/2 cup butter
2 cups milk

Boil up yer taters. Wash with cool water, until they stop being so damn hot!

Then, in another pot, or the same one sans potatoes, whatever, brown your bacon bits up. Add in your onion, garlic, carrots, red pepper, bay leaves and thyme. Cook until soft and tender.

Add in your fish bits, mussels, and potlicker/stock, and simmer for 10 minutes. Get your butter in there. Pour in milk, add potatoes. Eat it UP!


Bacon and poh-tay-tohzz

Some nice fush.

Mussels.. not looking very sexy, but tasting so nice!

Don’t even think about it, catface

Look at those steamy bacony veggies

Fish chunks

Oh soupy


Author: Kara Lalalala

I write this blog for my family cause I am terrible at letters & emails.

4 thoughts on “Chowda Head”

  1. Yum! That looks fantastic. It always amazes me how delicious and cheap mussels are. I keep thinking they’ll realise they’re too cheap one day but until then we’ll keep gorging ourselves. I don’t know if you ever bought mussels at other times of the year, but summer is a great time for mussels, they’re much bigger than winter mussels.

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