500 grams fresh mussels, cleaned and checked (optional)
150 ml wine, or water if preferred
1 tablespoon olive oil
115 grams rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
600 ml vegetable stock
500 grams potatoes, peeled and cubed
350 grams boneless, skinless plaice, cut into small chunks
75 ml double cream
150 grams frozen peas or petit pois
115 grams Edam cheese, cut into small cubes
3 tablespoons fresh chives, chopped
Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells. Heat the olive oil in a large pan and cook the bacon for three minutes. Add the onion and cook until softened, about six minutes. Stir in the garlic and cook for a further minute. Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for eight minutes. Stir in the plaice and cook for a further three minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread. If not keen on mussels then replace with your favourite shellfish such as lobster or crayfish. Simply leave out stage one and add a splash of white wine to the stock.
bacon recipe courtesy of: Lesley Waters, Lesley Waters Cookery School, Abbots Hill Farm, Closworth Road, Halstock, Dorset BA22 9SY UK; Aidan Gray, Caterer and Hotelkeeper, July 3, 2008
150 ml wine, or water if preferred
1 tablespoon olive oil
115 grams rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
600 ml vegetable stock
500 grams potatoes, peeled and cubed
350 grams boneless, skinless plaice, cut into small chunks
75 ml double cream
150 grams frozen peas or petit pois
115 grams Edam cheese, cut into small cubes
3 tablespoons fresh chives, chopped
Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells. Heat the olive oil in a large pan and cook the bacon for three minutes. Add the onion and cook until softened, about six minutes. Stir in the garlic and cook for a further minute. Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for eight minutes. Stir in the plaice and cook for a further three minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread. If not keen on mussels then replace with your favourite shellfish such as lobster or crayfish. Simply leave out stage one and add a splash of white wine to the stock.
bacon recipe courtesy of: Lesley Waters, Lesley Waters Cookery School, Abbots Hill Farm, Closworth Road, Halstock, Dorset BA22 9SY UK; Aidan Gray, Caterer and Hotelkeeper, July 3, 2008
Plaice, Edam, mussel and bacon chowder by Lesley Waters
Ingredients
(Serves four to six)
500g fresh mussels, cleaned and checked (optional)
150ml wine, or water if preferred
1tbs olive oil
115g rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
600ml vegetable stock
500g potatoes, peeled and cubed
350g boneless, skinless plaice, cut into small chunks
75ml double cream
150g frozen peas or petit pois
115g Edam cheese, cut into small cubes
3tbs fresh chives, chopped
Method
Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells.
Heat the olive oil in a large pan and cook the bacon for three minutes. Add the onion and cook until softened, about six minutes. Stir in the garlic and cook for a further minute.
Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for eight minutes. Stir in the plaice and cook for a further three minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste.
Pour into warm serving bowls and serve with crusty bread. If not keen on mussels then replace with your favourite shellfish such as lobster or crayfish. Simply leave out stage one and add a splash of white wine to the stock.
Lesley Waters, owner, Lesley Waters Cookery School, Frome St Quintin, Dorset
- See more at:
http://www.catererandhotelkeeper.co.uk/articles/3/7/2008/321943/plaice-edam-mussel-and-bacon-chowder-by-lesley-waters.htm#sthash.WNWb2uTV.dpuf(Serves four to six)
500g fresh mussels, cleaned and checked (optional)
150ml wine, or water if preferred
1tbs olive oil
115g rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
600ml vegetable stock
500g potatoes, peeled and cubed
350g boneless, skinless plaice, cut into small chunks
75ml double cream
150g frozen peas or petit pois
115g Edam cheese, cut into small cubes
3tbs fresh chives, chopped
Method
Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells.
Heat the olive oil in a large pan and cook the bacon for three minutes. Add the onion and cook until softened, about six minutes. Stir in the garlic and cook for a further minute.
Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for eight minutes. Stir in the plaice and cook for a further three minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste.
Pour into warm serving bowls and serve with crusty bread. If not keen on mussels then replace with your favourite shellfish such as lobster or crayfish. Simply leave out stage one and add a splash of white wine to the stock.
Lesley Waters, owner, Lesley Waters Cookery School, Frome St Quintin, Dorset
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