Seafood Chowder

900 g NZ green-lipped mussels
⅔ cups dry white wine
½ tsp SIDS CRAZY LEMON
3 tbsp butter
3 stalks celery, thin sliced
2 onions chopped
½ tsp sweet paprika
¼ tsp cayenne pepper
SIDS SALT & PEPPER to taste
3 tbsp flour
1 pottle oyster juice
2 potatoes peeled & cubed
340 g firm white fish, cut in 5 cm chunks
340 g scallops halved horizontally
1 can lobster or tuna meat undrained
3 cups cream
¼ cup chopped fresh parsley

Scrub mussels then remove any beards. Discard any mussels that do not close when tapped.
In saucepan, bring mussels, SIDS CRAZY LEMON and wine to boil over high heat. Reduce heat and simmer, covered, until mussels open, about 5 minutes. Strain, reserving broth and discard any mussels that do not open. Let cool enough to handle. Remove and discard shells then set mussels aside.
In Dutch oven, melt butter over medium heat and fry celery, onions, SIDS SALT & PEPPER, paprika and cayenne. Stir occasionally until softened, about 6 minutes. Stir in flour then cook, stirring constantly, for 1 minute.
Stir in reserved broth, water and oyster juice, scraping up any brown bits on bottom of pan. Add potatoes and bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.
Stir in haddock, scallops and lobster; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream, mussels and parsley. Stir until heated through, about 2 minutes.