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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Please note that this is a simple and rustic dish, meant to serve with nice crusty bread and wine! | 2. Rinse the mussels (usually there are grit, and also remove any beards still left) and let defrost if frozen. Mussels on the half shell is usually sold par-boiled, so don't let them boil, just let them heat to simmering in the chowder. | 3. Cut the fish into large chunks. Likewise, if you have bought ready-cut butternut chunks, cut them into smaller pieces. Peel and chop the onion, and peel and chop the potatoes. | 4. While prepping those, heat the oil in a large pot. | 5. Fry, all at once, the onion, potatoes and butternut (or pumpkin) pieces. Stir well over high heat so they start to fry well. | 6. Add the chicken broth, turn heat down to a low simmer. After about 5 - 10 minutes, add the wine. (You could add water, or water and wine, but it is not as flavourful). | 7. Let simmer another 5 - 10 minutes, until vegetables are soft, then add the sugar, nutmeg, garlic and hot pepper flakes. | 8. Stir well, then add the fish. Simmer a few minutes until the fish turn opaque. | 9. Add the rinsed mussels. By this time some will have detached from the shells, and other will still be attached. No matter, that's the way it always goes, and just remove the empty shells! | 10. Stir through, and let the mussels simmer about 5 minutes. | 11. Add the lemon juice and the cream, stir through, let simmer for a few minutes, taste for seasoning, and it's ready. | 12. NOTE: You can make this earlier in the day or afternoon, let it cool, and then gently heat again. Do not let it boil. It develops more flavour when it has a chance to stand. Reheat over slow heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	2	lb		780.1938	33.4758	107.95700000000001	20.3213
white	10	ounces	used	147.4174	2.0695	30.9009	0.4819
onion	1		chopped	64.0	14.944	1.76	0.16
potato	2		large peeled chopped	-	-	-	-
butternut squash	2	lb	chopped	408.2336	106.05	9.0719	0.9072
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
white wine	1	cup		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
garlic clove	3		chopped crushed	-	-	-	-
pepper flake	2	teaspoons		-	-	-	-
cream	1	cup		792.0	15.96	8.712	83.23200000000001
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.