Clean mussels by bathing them, attracting off any whiskers and throwing away any that won’t close when tapped on the sink.
fish or chicken inventory 400 ml
mussels 1kg, emptied
potato 1 large-scale, rind and cubed
onion 1, finely chopped
garlic 2 cleaves, mashed
bay leaf 1
thyme 1 stem
white wine 200 ml
cherry-red tomatoes 300 g
parsley a small bunch, approximately chopped
Tabasco to season
Bring the fish stock to a smolder in a large pan and gratuity in the mussels. Cover and cook for 2-3 minutes or until all the mussels open. ditch, reserving the liquid.
Put a little oil in the go and lent the potato and onion. stimulate and fry for a few minutes until the onion softens. Add the garlic, herbs and white wine. simmer for a minute, strain in the mussel cooking liquid through a punishment filter( hold back any grit if you see it) and simmer until the potato soothes, then computed the tomatoes and parsley and stew until the tomatoes start to burst.
Pull most of the mussels from the eggshells and supplement them back to the chowder, season well then add the remaining mussels with their eggshells. season with tabasco and a vortex of olive oil.