Dairy-Free Green-Lipped Mussel Chowder

Instructions

1. 1Prepare the 1000 g of green-lipped mussels by scrubbing them under cold running water and pulling out any hairy 'beards'.
2. 2Cut the 500 g of potatoes into 1.27 cm cubes. Finely chop the 1 medium onion. Slice the 2 stalks of celery thinly. Mince the 2 cloves of garlic.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion, sliced celery, and minced garlic. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the cubed potatoes and the 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
5. 5Add the prepared 1000 g of green-lipped mussels and the 1 can of coconut milk to the pot. Stir gently to combine. Cover the pot and cook for 5-7 minutes, or until all the mussels have opened wide. Discard any mussels that remain closed after this time.
6. 6Remove the pot from the heat. Stir in the 1 teaspoon of fresh thyme, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
7. 7Ladle the chowder into bowls and serve immediately.

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