1kg mussels, cleaned
500g king prawns, raw, cleaned, chopped
1 leek, white part
1 celery stick, diced
2 garlic cloves, crushed
80g smoked bacon, diced
1L fish stock
1-2 medium potatoes, peeled, diced
150ml thickened cream
2-3 tbsp plain flour
100ml cold water, to make slurry
Salt and pepper
2-4 cob bread rolls, to serve
Chives, chopped, to serve
Heat a large pan over a high heat and add the mussels. Steam with the lid on for 1 minute or on until they open. Cool and then remove the meat from the shells.
In the same pan, heat the butter and sweat the garlic, leek, celery until softened. Add the bacon.
Add stock and bring to boil then simmer for 10 minutes. Add potatoes and cream, simmer for 10 mins or until the potatoes are tender.
Make a slurry with the flour and cold water. Then add the slurry to the soup to thicken it.
Finish with adding the prawns and mussels to the soup and check seasoning.
Slice the top off the cob rolls, carefully remove the filling and ladle the chowder into the cavity. Garnish with chives.