Cockle And Mussel Chowder

Deliciously creamy cockle and mussel chowder with spring onion and sweet potato

Cockle And Mussel Chowder
Deliciously creamy cockle and mussel chowder with spring onion and sweet potato
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 500g fresh mussels, washed and scrubbed
  2. 300g fresh cockles
  3. 1kg sweet potatoes, peeled and chopped into small pieces
  4. 120g onion, chopped
  5. 50g white part of leeks, chopped
  6. 20g fresh chives, finely chopped
  7. 100g spring onions, chopped
  8. 20g garlic cloves, crushed
  9. 2 fresh thyme sprigs
  10. 100g butter
  11. 1 l light chicken stock
  12. 200ml dry white wine
  13. 250g cayenne pepper
  14. 250g freshly grated nutmeg
Instructions
  1. Melt the butter in a heavy-bottomed saucepan and add in the chopped onion. Stir over gentle flame for 10 minutes until they turn soft but don’t brown . Add the crushed garlic into the pan and scatter the thyme sprigs on top. Sprinkle a dash of spices and stir fry for a minute until the mixture gives out a zesty aroma.
  2. Add ¾ of the potato chunks into the pan followed by the chopped leeks and stir to mix well. Pour the stock over them and bring the mixture to a simmer for 15 minutes, while stirring at times throughout cooking.
  3. Meanwhile, place a clean, lidded saucepan on the hob and heat it over high flame. Put the mussels into the pan and splash in the wine to deglaze the pan. Place the lid on top and steam for a couple of minutes until the shells snap open. Drain them with a slotted spoon and save for later.
  4. Toss the cockles into the same pan and cook for 2-3 minutes, covered in the mussel cooking sauce. Return the mussels back into the pan and stir to distribute evenly. Remove from heat and set aside to cool.
  5. Drain out the seafood and remove the meat from each half of the cockles and mussels. Set the meat and shell-on seafood aside in separate bowl and reserve the cooking liquid.
  6. Bring a pot of salted water to a boil and drop in the remaining sweet potato chunks. Cook for 7 minutes and drain them out into a colander; set aside. Once the sweet potatoes turn mushy, blitz them with a handheld blender until they form a smooth puree. Tip the contents of the pan into a fine mesh sieve and strain it a large bowl; discard the solid residues.
  7. Stir in enough reserved shellfish cooking liquid into the strained soup to thin it out into a soup-like consistency. Return the soup back into the pan and add in the boiled sweet potato chunks. Add the seafood meat into the soup and stir to mix well. Adjust a dash of seasonings and cook until heated through.
  8. Ladle the soup into serving bowls and top each serving with equal number of mussels and cockles. Sprinkle the chopped chives and spring onions on top to garnish.
  9. Serve warm.
Notes
  1. Level: Easy
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