Thursday 24 February 2011

Mussel Chowder with Kale



Onion
Leeks
Garlic
New Potatoes
Fish stock
1/2 Star Anise
Grated Carrot
Salt & Pepper
Single Cream
Parsley

Add Mussels at the very last minute (ONLY include those that are fully closed & clean)
Cook with lid on and put Kale on top of liquid for 3 minutes or until mussels have opened- DONT eat if they're still closed.




Add fresh parsley to garnish

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