Kiwi Mussel and Bacon Chowder (Kai Moana Kīnaki)
Kai Moana Kīnaki, also known as Kiwi Mussel and Bacon Chowder, is a classic New Zealand dish that combines the flavors of the sea with the richness of bacon in a comforting chowder.
Ingredients
- 1 kg fresh New Zealand green-lipped mussels, cleaned and debearded
- 200g bacon, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 large potatoes, peeled and diced
- 2 cups fish or vegetable stock
- 1 cup whole milk (or coconut milk for dairy-free option)
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
- Add the chopped onion to the pot and sauté until translucent. Then, add the minced garlic and cook for another minute.
- Add the diced potatoes and stock to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
- Add the mussels to the pot and cook for 5-7 minutes or until they open. Discard any mussels that do not open.
- Stir in the milk and cream (if using) and season with salt and pepper. Simmer for a few more minutes to heat through.
- Serve the chowder hot, garnished with the crispy bacon and chopped fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Knife Cutting board Wooden spoon Ladle
Tools
Potato peeler Chef's knife Soup bowls Serving ladle
Serving suggestions
Serve the Kai Moana Kīnaki with crusty bread or garlic bread on the side for a hearty meal.
Tips & tricks
For a richer flavor, you can add a splash of white wine when cooking the onions and garlic.
Cost
$20