Creamy Mussel Chowder

Serves: 4

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• 1 tablespoon(s) olive oil
• 1 large leek, finely chopped
• 2 medium potatoes, finely diced
• 6  smoked streaky bacon rashers, finely chopped
• 250 ml white wine
• 300 ml (½ pint) fish stock
• 200 ml double cream
• 198 gram(s) tin sweetcorn, drained
• 800 gram(s) (1lb 12oz) fresh mussels, cleaned
• 1 small handful each fresh curly parsley and chives, roughly chopped

Method

1. Heat oil in a large pan over a medium heat. Fry leek, potatoes and bacon for 5min until vegetables are nearly tender. Pour over wine, stock and cream. Cover and bring to the boil, then remove the lid and simmer for 3min.
2. Add sweetcorn, mussels and some seasoning. Cover and simmer for 4min or until the mussels are fully open - discard any that remain closed. Stir in herbs and check the seasoning. Serve immediately with crusty bread to mop up the juices, or better still, some skinny chips.

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