Seafood Chowder - for 6 or so - simply the best.

1 dozen mussels 2 cloves garlic
500 gm snapper fillets 2 onions
1 crayfish or a half dozen paddle crabs parsley, salt and spices
Cheese sauce: 1 cup grated tasty cheese
75 gm butter
3 tbsp flour
3 cups milk

Put your crayfish for 10 minutes in a large boiling pot of water. Take all meat from crayfish and set aside.
Fillet the fish. Flour the fish fillets and fry in butter. Break into smaller pieces and put aside. Shell and chop the mussels into several smaller pieces. Drop the mussel shells into the empty pot along with the broken crayfish shell and remaining bits of legs along with the fish heads and backbones. Add water to make a broth. Boil for 10 minutes then drain broth and keep.

Blanche the mussels for 2 minutes and then add the juice to the broth.

Finely chop the 2 cloves of garlic and the onions and parsley and add salt and spices to taste. Lightly fry and add to the dry fish ingredients.

Make a cheese sauce in a saucepan large enough for all ingredients including the broth: Melt 75 gm butter and add 3 tbsp flour. Cook for 2 minutes. Add 3 cups milk and whisk as you go. When it starts to thicken add 1 cup grated tasty cheese and let it melt and thicken. Then stir in all seafood dry ingredients.

Add your broth into the mix little by little, stirring as you go and simmer and stir gently for some minutes until desired consistency.

Serve with garlic bread for a real seafood chowder treat.