HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mussel Chowder
Creamy Mussel Chowder

Creamy Mussel Chowder

with Toasted Ciabatta

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It's CHOWDA time! Enjoy creamy dreamy mussels in a velvety cream sauce with diced yellow potatoes, peas and celery. A crispy ciabatta to dip is the perfect pairing for this powerhouse meal!

Allergens:Shellfish/Fruit de MerSeafood/Fruit de MerMilk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


(ContainsShellfish/Fruit de Mer, Seafood/Fruit de Mer)

237 mL



2 unit

Ciabatta Roll


113 g


300 g

Yellow Potato

6 g


2 tbsp

All-Purpose Flour


56 g

Green Peas

1 unit

Chicken Broth Concentrate

7 g


Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1200 kcal
Fat76 g
Saturated Fat37 g
Carbohydrate95 g
Sugar9 g
Dietary Fiber7 g
Protein36 g
Cholesterol215 mg
Sodium1350 mg
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425°F and wash and dry all produce. Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden brown, 22-24 min.


While potatoes roast, roughly chop the parsley. Peel, then mince or grate garlic. Using a strainer, drain mussels over a large bowl, reserving liquid. Using a spoon, remove mussels from the shells and discard shells and any broken or closed mussels.


Heat a large pot over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mirepoix. Cook, stirring often, until softened and fragrant, 6-7 min. Sprinkle over the flour and cook for 1 min. Add cream, garlic, broth concentrate, and 1/2 cup water (dbl for 4 ppl). Bring to a boil over high heat. Add mussels and reserved liquid. Cover and cook, until heated through, 2-3 min.** Season with pepper.


While mussels warm, halve ciabatta buns. Arrange on another parchment lined-baking sheet, cut-side up. Brush with 1 tbsp oil (dbl for 4 ppl), then sprinkle with half the parsley. Bake in top of oven, until golden, 4-5 min. (TIP: Keep an eye on the ciabatta so that it does not burn!)


Add roasted potatoes and peas to the pot with mussels. Stir to warm through, 1-2 min.


Divide the chowder between bowls. Sprinkle over remaining parsley. Serve with toasted ciabatta alongside.