Mussel Onion and Parsley Chowder
Ingredients
- 1 tablespoon rapeseed oil or vegetable oil
- 2 onions, peeled and diced
- 250g potatoes, peeled and diced small
- 300ml dry white wine (or fish stock)
- 1kg fresh Scottish mussels, cleaned
- 450ml skimmed milk
- 4 tablespoons light crème fraiche
- 2 tablespoons cornflour
- large bunch of fresh parsley, chopped (save some for the garnish)
- salt and white pepper
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