Mussel Chowder

I green pepper, cored, deseeded and chopped
1 small onion, peeled and chopped
350 g/12 oz potatoes, peeled and chopped
1 litrell3/4 pints fish or chicken stock
1 x 439 g/151/2 oz can shelled mussels, drained
salt
freshly ground black pepper
4 tablespoons dried skimmed milk powder
finely chopped parsley, to garnish

Place the pepper, onion, potatoes and stock in a large saucepan and bring to the boil. Reduce the heat, skins off the scum that rises to the surface, then cover and simmer for 20 minutes.

Add the mussels and season to taste with salt and pepper, then simmer for a further 5 minutes. Cool slightly. Stir in the milk powder and serve garnished with the chopped parsley,

SERVES 4

Variation

To make this chowder with fresh mussels, buy about 1.5 kg/3 lb mussels in their shells. Scrub them, pulling off the beards and discarding any that arc open. Cook quickly in about 200 ml/ 1/2 pint stock for 5 to 6 minutes. Drain and discard any shells that have not opened