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Loading...Hailing from New Zealand's Marlborough Sounds, the plump green-lipped mussel is one of the Southern Hemisphere's most prized shellfish. This creamy chowder celebrates its sweet, briny flavor with smoky bacon, tender leeks, and buttery potatoes in a rich white-wine broth. Finished with a swirl of cream and fresh parsley, it is a comforting taste of the Kiwi coast.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 28 gFat
- 13 gSaturated Fat
- 30 gCarbs
- 3 gFiber
- 5 gSugar
- 32 gProtein
- 820 mgSodium
- 780 mgPotassium
- 140 mgCalcium
- 7 mgIron
- 22 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the Mussels
- 1 kg fresh green-lipped mussels, scrubbed and debearded
- 1 cup dry white wine such as Sauvignon Blanc
- 1 bay leaf
- 2 sprigs fresh thyme
For the Chowder Base
- 4 slices streaky bacon, diced
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large onion, finely diced
- 2 leeks, white and light green parts, sliced and rinsed
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 medium Yukon gold potatoes (about 300 g), peeled and diced 1 cm
For Finishing
- 4 cups fish or seafood stock
- 1 cup heavy cream
- 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thicker chowder)
- 2 tbsp fresh flat-leaf parsley, chopped, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- Crusty sourdough bread, toasted, to serve
Directions
- Prepare the mussels: Scrub the shells under cold running water, pull off the fibrous beards, and discard any with cracked shells or that stay open when tapped.
- Steam the mussels: In a large pot, combine the white wine, bay leaf, and thyme. Bring to a simmer over medium-high heat, add the mussels, cover, and cook for 4–5 minutes, shaking the pot once, until the shells have popped open. Transfer the mussels to a bowl, reserving the cooking liquid. Remove the meat from the shells, setting a few in their shells aside for garnish. Discard any unopened mussels.
- Cook the bacon and aromatics: In a heavy pot or Dutch oven, heat the olive oil and butter over medium heat. Add the bacon and cook for 3–4 minutes until the fat renders and the bacon is crisp. Add the onion, leeks, celery, and a pinch of salt; cook for 6–7 minutes until softened and translucent.
- Add garlic and potatoes: Stir in the minced garlic and cook for 30 seconds until fragrant, then add the diced potatoes and stir to coat in the bacon fat.
- Build the chowder: Strain the reserved mussel cooking liquid into the pot, then add the fish stock. Bring to a gentle boil, reduce the heat, and simmer for 12–15 minutes until the potatoes are tender when pierced with a knife.
- Add cream and mussels: Pour in the heavy cream and stir in the cornstarch slurry if using. Simmer for 3–4 minutes to thicken slightly, then add the shelled mussels and warm through for 1–2 minutes — do not let it boil.
- Season and finish: Remove the bay leaf and thyme stems. Season generously with salt and black pepper, then stir in most of the parsley.
- Serve: Ladle the chowder into warm bowls, garnish with the reserved mussels in their shells and remaining parsley, and serve immediately with thick slices of toasted sourdough.
Cook’s Notes
- Always discard any mussels that remain tightly shut after steaming — they were not alive and should not be eaten.
- New Zealand green-lipped mussels are sustainably farmed and naturally rich in omega-3s; warm them gently at the end so they stay tender and do not turn rubbery.
- Substitute pancetta for streaky bacon if you prefer a leaner, saltier bite, or use smoked kahawai for a more distinctly Kiwi flavor.
- A small squeeze of lemon juice stirred in just before serving brightens the cream and lifts the briny sweetness of the mussels.
- The chowder tastes even better the next day once the flavors have melded — store covered in the fridge for up to 2 days and reheat gently without boiling.
