粟米青口周打湯 Sweetcorn & mussel chowder

Sweetcorn-&-mussel-chowder

份量Serve:  4

材料 INGREDIENTS
橄欖油 olive oil
2片 天然飼養煙肉,切碎 2 rashers higher-welfare bacon, chopped
1小個 白洋蔥,切幼 1 small white onion, finely chopped
2條 西芹,切幼 2 sticks celery, finely chopped
1隻 紅辣椒,去籽切幼 1 fresh red chilli, deseeded and finely chopped
4條 粟米 4 ears sweetcorn
2個中型 薯仔,去皮切粒 2 medium potatoes, peeled and chopped
900毫升 有機蔬菜或魚湯,預熱 900 ml organic vegetable or fish stock, hot
少量青口,洗淨及水 1 handful fresh, live mussels, from sustainable sources, ask your fishmonger, cleaned and drained
4湯匙 低脂忌廉 4 tablespoons single cream
少許切碎番荽 1 small handful chopped fresh parsley

做法 Method
1. 鍋中加入油,以中火將煙肉,洋蔥,西芹和辣椒炒煮至軟
Heat a splash of oil in a large saucepan over a medium-low heat. Add the bacon, onion, celery and chilli and sweat down for 5 minutes, stirring, until soft but not browned.

2. 從粟米芯切下粟米。將粟米粒與薯仔加入湯中煲滾,轉細火續煲10分鐘或至薯仔軟熟。用手提攪拌器略略攪爛 (或待微涼後放入攪拌機攪爛後倒回鍋內)
Peel the husk from the corn and slice off the kernels with a sharp knife. Add the sweetcorn and potato to the saucepan, along with the stock. Bring to the boil, then simmer gently for 10 minutes, or until the potato is soft. Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan).

3. 加入青口和忌廉,煮滾數分鐘至青口開口,丟掉不開口的青口。你也可以把青口殼去掉
Add the mussels and cream, bring quickly to the boil and cook for a few minutes until the mussels have opened – discard any that remain closed. You can take the mussels out of their shells, if you like.

4. 離火及調味。上碗及灑上番荽
Remove from the heat and season. Divide the chowder between bowls and serve sprinkled with the chopped parsley.

More about this recipe:  http://www.jamieoliver.com/recipes/seafood-recipes/sweetcorn-and-mussel-chowder

Special thanks on translation: Ms Ida Lam

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