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Sweet Potato And Mussel Chowder

  • 30 minutes
  • 10 minutes
  • 4
Sweet Potato And Mussel Chowder

Easy and tasty chowder to make to enjoy on the cooler nights.


  • 1 onion
  • 3-4 stalks celery
  • 2-3 tblsp oil or butter
  • ¾ cup white wine
  • 24 mussels, cleaned
  • 2 cups fish stock
  • 1 large waxy potato, diced
  • 1 large kumara, peeled and diced`
  • 400 gram can Moroccan-style tomatoes
  • 1 grated rind of an orange
  • ¼ cup chopped fresh parsley


  1. Finely slice onion and celery and cook gently in oil or butter until tender; set aside.
  2. Bring white wine to the boil, add cleaned mussels and cover and cook 2-3 minutes until the mussels have opened. Discard any that do not open.
  3. Stain the mussels, reserving the liquid. Return the liquid to the saucepan with fish stock, the onion and celery, potato, kumara, tomatoes and orange rind.
  4. Remove two thirds of the mussels from their shells and dice then add them to the chowder and season.
  5. Stir in parsley and serve garnished with the remaining mussels in their shells. Accompany with plenty of warm, crusty bread.

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