1 small white onion, finely chopped
2 sticks celery, finely chopped
1 fresh red chilli, deseeded and finely chopped
4 ears sweetcorn
2 medium potatoes, peeled and chopped
1 handful fresh mussels
4 tablespoons single cream
1 small handful chopped parsley
2 tsb Pernod
100 ml white wine
4 handfuls Spinach
In a pan add white wine, bring to the boil then add the mussels then cover and steam for 2 minutes.
In a separate pan sweat down the carrots, onions, celery and chilli. Then add the potato and sweetcorn to the pan, strain the liquor from the mussels into the pan with the rest of the ingredients.
Add the cream and reduce until the sauce starts to become thick and the potatoes are soft.
Then pick the mussels from their shells and add to the chowder with the 2 tsp of pernod.
Add a handful of chopped parsley and it is now ready to serve.
In a separate pan fry of the Sea Bass and serve on top of the chowder with some wilted spinach.
Garnish the plate with lemon sorrel and fry off some gracilaria and place on top of the sea bass.