Greenshell mussel farmer and industry pioneer Graeme Clarke reckon’s he makes the world’s best mussel chowder – and there’s plenty of people who agree with him.
An all-round good sort, Graeme has kindly shared his (until now) top secret recipe to give everyone a taste.
Chow down like a champion with this original recipe from the kitchen of an original mussel farmer:
3 dozen live mussels
1 pint of fluid from steaming mussels
(volume really to taste)
1 oz butter
2 -3 tbs flour
2 sticks diced celery
1 pint milk
1 large onion, sliced
1 small can of whole sweet corn
2 large potatoes, diced
1 cup of Surprise dried peas
1 bay leaf
Melt butter in large pot. Fry onions and celery until soft. Add flour and cook. Stir in milk and other ingredients and bring to boil.
Simmer approximately an hour until thickened.
Adjust thickness with wine (if any left in bottle).
Optional: add cream before serving.
Variations; add smoked fish and/or prawns.
Chef’s note: The key ingredients are the mussels, mussel juice, the Surprise peas, and the potatoes. The rest can be what’s available. Lots of pepper is good!