1 handful fresh, live mussels, from sustainable sources, ask your fishmonger, cleaned and drained
4 tablespoons single cream
1 small handful chopped fresh parsley
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).
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.
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