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Icelandic mussel chowder with kelp

Serves 2
Prep time: 20 mins
Cooking time: 40 mins

"I enjoyed this dish in 1967 while working in Vestmannaeyjar, Iceland, in a fish factory and I've been making it ever since. NZ green lip mussels are ideal."

  • Soup
  • Seafood
  • Mussels



  • 1 dozen mussels, shelled and minced
  • 300g kelp, cut into 1cm squares
  • 300g sweet corn kernels
  • 300g potatoes, diced
  • 300g peas
  • 300g carrots, diced
  • 1 litre cream
  • Pepper and salt to taste
  1. Combine all ingredients except the mussels.
  2. Simmer gently until vegetables are tender.
  3. Add minced mussels.
  4. Bring back to a gentle simmer.
  5. Serve.