Mussel chowder

Mussels are a great source of nutrients and taste fantastic in Keith Abela's rich and creamy chowder recipe

Serves 2


  • 500g fresh mussels
  • 2 spring garlic
  • 2 lemons
  • 2 fennel bulbs
  • 2 small potatoes
  • 2 carrots
  • 250ml fresh cream
  • 250g white wine
  • 5 sprigs parsley
  • 2 sprigs fennel fronds
  • Salt, to taste
  • Saffron, to taste
  • Pepper, to taste
  • Butter / oil, as needed


  1. Place one pot on high heat and another pan on low heat. Add the butter or oil to the pan on a low heat.
  2. Chop all the vegetables into small cubes and add them to the pot on low heat. Add some salt and leave to cook for approx. 5 minutes till the vegetables begin to soften.
  3. Add the mussels to the pan left on a high heat and pour in the wine and the saffron. Mix well and cook for approx. 1 minute till all the mussels have opened.
  4. Remove the mussels and let cool. Add the mussel stock and wine to the pot with the vegetables, passing all the liquid through a sieve.
  5. Add the saffron to the pan and add the fresh cream. Remove all the mussels from their shells. Once out remove the little 'beard' attached to the mussel itself.
  6. Grate some lemon zest into the 'soup' and taste for seasoning. If seasoning is good, add the mussels and some roughly chopped herbs and mix them in well.
  7. Serve immediately with some lemon slices if needed.

This recipe first appeared on Gourmet Today TV, March 2019 

Watch the full episode below: