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  • Lizzie Redwood

Mussel & Corn Chowder in Tomato Broth

Updated: Sep 20



Mussel & Corn Chowder in Tomato Broth


1 Tbsp vegetable oil

1 garlic clove - crushed

1 onion diced

2 celery stalks chopped

2 corn cobs stripped (or 1 can of corn kernels)

1 carrot chopped

2 cans whole peeled tomatoes - crushed

3 Tbsp fresh oregano

1 kg Omega Mussels

1 Tbsp Italian parsley


Method ​​

In a large pot, heat oil then add garlic, onion, celery, carrot, and corn. Cook until softened.

Drain Omega Mussel juice from packs into the pot. Bring to a rapid boil for 5 mins.

Add crushed tomatoes and oregano. Depending on your preference, you can deshell the mussels or keep them whole shell. Add the mussels to the pot. Season and cover to heat through for 5 minutes.

Remove from heat and stir through Italian parsley before serving.


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