INGREDIENTS 24 kūtai 1 Tbsp oil 1 clove garlic, diced 1 onion, diced 1 Tbsp curry powder 2 rīwai, peeled and grated 1 cup fish or vegetable stock 1 cup light evaporated milk handful parsley, chopped METHOD Steam mussels until … Save the liquid. Stir in corn and mussels; bring to a boil. • 500ml vege stock Stir in cream and parsley and simmer for a further 3 mins. 1 Boil 2 cups water in a large pot then add one-third of the washed mussels, cover and heat until shells open 5mm. Fry onions in some oil till translucent..add garlic and fry for a minute. Gently boil then add 500mls water. Begin with the mussels. My Island Bistro Kitchen’s PEI Mussel Chowder … 8 fresh mussels; 250 ml cream; 1/2 bunch fresh coriander; Method. Add the flour and mix well. Remove seafood chowder from the heat, whisk in roux, and simmer for five to … 8. Greenshell™ Mussels are members of the Mytilidae family (mussels). Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened. jalapeño pepper, fresh thyme leaves, sweet corn, mussels, pepper and 10 more. 300 ml cream 200ml fish stock or chicken stock 1 bay leaf cumin tumeric corriander fresh coriander fresh chilli sliced onion mild curry powder 1/2 tespoon crushed garlic. Cook without browning, stirring occasionally, until softened. When the butter is foaming, add … Using your hands, discard the shells from all of the mussels and set the mussel flesh aside. We are proud to produce premium vacuum packed and lightly cooked greenshell mussels and littleneck clams, ready to heat or eat straight from the pack! Instructions. A quick and easy, delicious kūtai dish. Seafood Chowder recipe Credit: Ka Pai Kai - Kiwi Recipes. Fry leek, potatoes and bacon for 5min until vegetables are nearly tender. Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Heat oil in a large pan over a medium heat. Transfer promptly, with tongs, into a large bowl. Serve piping hot, garnished with freshly chopped parsley. Cover and cook 5 minutes or until mussels open; discard any unopened shells. Bring to boil and simmer for 10 mins. Bring to the boil and cook for a few minutes until the mussels have opened. Steamed mussels and cod and shrimp are on the menu for this chowder. Add half the mussels, the rest of the wine, the mussel juice, rice, saffron, thyme and pepper. Remove from the heat and season well with salt and pepper. Add 1.5 l of fish stock. Mussel Chowder Māori Television. Melt the butter in a large soup pot then cook the onion, carrot and celery without colouring. Repeat until all mussels have opened. Blitz very roughly with a hand blender, and add the mussels and cream. Saute onions, carrots and potatoes in oil. Summer Corn and Smoked Mussel Chowder Hallmark Channel. Simmer gently for about half an hour. Omega Seafood is a family owned and operated shellfish business in Blenheim, New Zealand. Mix 50g butter and 50g flour in a bowl to make a roux. Stir in 2 … Bring to the boil. If using local frozen half-shell mussels, add now and cook for 1-2 minutes. 2 Heat the first measure of oil in a non-stick pan and add onions. When the soup is cooked, liquidise it in a blender to make a smooth puree and pass through a sieve, pushing it through with the back of a soup ladle. olive oil, cream, parsley, mussels, onion, stock, large potatoes. The shell is a dark blue-black, often chalky white around the hinge area. Pour over wine, stock and cream. Related species: Blue mussel (Mytilus edulis aoteanus) is a related species in the Mytilidae family that is abundant around (and south of) Cook Strait, but is not generally commercially harvested. choose from white fish (hoki is fine), mussels, cockles, Queen scallops (steam the shellfish then shell; save any liquor from steaming for adding to the soup), squid, octopus, shrimps, smoked fish; salt and pepper; Method.