Gluten-Free Mussel and Corn Chowder

Instructions

1. 1Prepare the 500 g mussels by cleaning them and removing any fibrous 'beards' that stick out.
2. 2Place a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tbsp of olive oil. Once the oil is shimmering, add the 1 medium onion (chopped), 2 stalks of celery (chopped), and 2 cloves of garlic (minced). Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion looks translucent.
3. 3Add the 2 cups of corn and the 500 ml of gluten-free vegetable broth to the pot. Increase the heat to medium-high and bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot. Let it simmer for 5 minutes.
4. 4Pour in the 400 ml of coconut milk and add the prepared 500 g mussels to the pot. Cover the pot and cook for 5 to 7 minutes. The mussels are ready when their shells have opened wide. Carefully remove and discard any mussels that remain tightly closed.
5. 5Stir in the 1 tsp of salt and 0.5 tsp of pepper. Taste the broth and add more salt or pepper if you think it needs it.
6. 6Ladle the hot chowder into bowls. Sprinkle the 2 tbsp of fresh parsley over the top of each serving before enjoying.