This Oyster and Mussel Chowder was kindly supplied by Janet Fleming on our recent visit to Flamingo Oysters in Whangaroa, New Zealand. It is incredibly easy to make and tastes great. I adapted the recipe slightly in that I used mussels in their shells. If you would like to read the story about our visit to Flamingo Oysters, click here.
8 cups whole milk (or 7 cups milk & 1 cup cream)
1 tbs. butter
5 tbs flour
2 dozen oysters (chopped in half if large)
1 dozen small to medium mussels in their shell.
1 tsp curry powder
½ tsp. mustard
1½ tsps crushed garlic
salt & pepper to taste
2 tbs. finely chopped chives or spring onions
2 tbs. finely chopped parsley
Reserve a cup of the milk and heat the remainder in a saucepan. Add to this the butter, curry powder, mustard, garlic, chives and parsley. Whisk the flour into the remaining milk and stir into the heated milk. Allow the mixture to thicken and cook for a short time. Add the mussels and oysters and salt and pepper to taste. Reheat but do not boil.
When the mussels open the chowder is ready to serve. Dicard any mussels that do not open.
Recipe supplied by Janet Fleming, Flamingo Oysters, Whangaroa Harbour.