Defrost the seafood mix in the fridge overnight.
Add mussels to a large saucepan of boiling water, reduce heat, cover, and simmer for about two minutes or until shells have opened. Remove mussel meat from shells.
Heat butter in another saucepan and ad bacon, red capsicum and onion. Cook over medium heat for five minutes.
Add flour and stir for one minute. Remove from the heat and gradually stir in Half & Half and fish stock. Add potatoes and stir over high heat until mixture boils and thickens.
Reduce heat, and simmer for five minutes so the potatoes cook and if it gets too thick add a little fish stock or water.
Add marinara mix, chopped mussels, spring onions and parsley. Reheat mixture without boiling.
Cook's tip: add corn, peas and mixed vegetables to this chowder if you desire.