Simple Hī garlic-infused mussel and prawn chowder

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Ngā Kīnaki | Ingredients

1 tbsp butter

2 cloves garlic, finely chopped

2 cups diced leeks

¼ cup flour

300ml cream

395g punnet of Hī garlic-infused mussels

300g fresh or frozen prawns

Pinch of salt and pepper (plus extra to taste)

Tukanga | Method

  1. Melt butter in a large pot over a medium heat. Add the leeks and garlic and sauté until soft and fragrant. Season with salt & pepper.
  2. Add flour and stir continuously for a 2-3 minutes. Slowly add the cream, stirring constantly to dissolve any lumps. Add 3 ½ cups of water and let simmer until mixture thickens.
  3. Add the Hī garlic-infused mussels and prawns and cook for a further 5 minutes, or until the prawns are tender.
  4. Taste and season with salt & pepper. Serve immediately.