Mussel chowder
Ingredients
- 250 g Woolworths sliced button mushrooms
- 150 g Woolworths medium-fat butter with garlic and herbs
- 1 medium onion, chopped
- 3 T butter
- 420 g can cream-style sweetcorn
- 3 cups milk
- 800 g fresh or frozen mussels (or 2 x 500 g packs Woolworths frozen mussels with garlic-and-herb butter)
- 290 g can Nestlé cream
- sea salt, to taste
- parsley, chopped, to garnish
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