Boston Bay Mussel Hot Pot in Tomato Broth
Mussels from the pristine waters off the Eyre Peninsula in South Australia, packed fresh using only the best ingredients and taste approved by the fussiest mussel eating experts in the country.
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Mussels Hot Pot in Corn Chowder. Rich, luscious and deliciously tempting
Enjoy with your favourite char-grilled bread or simply pour the chowder and mussel meat into a hollowed-out cob or brioche, creating an authentic feast done the Boston way.
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Serves: 2
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Ingredients
- 1 packet of Boston Bay Mussel Hot Pot in Corn Chowder.
- 2-3 waxy potatoes
- 1 red or green chilli, sliced
- A handful of parsley or coriander, chopped
- Your favourite bread or brioche
- Salt and pepper
- Yogurt
Method
1 Open Boston Bay Mussels Hot Pot in Corn Chowder.
2 Boil water and add peeled and chopped waxy potatoes.
3 Heat mussels in a large pan.
4 Add the cooked potatoes and toss through the mussels.
5 Add coriander or parsley.
6 Season with salt and pepper to taste.
7 Serve with your favourite bread or brioche and a dollop of yogurt.
8 Experiment with adding different fresh herbs and yogurt or cream to give a different flavour and of course, if you’re a chilli lover, some sliced chilli, a dash of Sriracha or Sambal Oelek will add some great spice to your chowder dish.
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Port Lincoln, SA 5606
Australia
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