Complex, hearty, and bright! This salmon and mussel seafood stew has a delightfully fresh tangy flavor and a deep savory finish. Even though this is a warm stew, it is a tremendous option to have on a summer evening with a glass of white wine. Though it might have some more expensive recipe items, it is a worthwhile investment (especially if you’ll be dining with your significant other).
Yield: 4 servings
Estimated Time of Cooking: Roughly 40 minutes
3 pounds – Mussels
1 pint – Water
2 cloves – Garlic
1 – Medium onion
2 – Shallots
¼ cup – Butter
1 cup – White wine
2 cups – Heavy cream
1/8 teaspoon – Saffron, or just a few threads
Salt and pepper
2 ounces – Broccoli (tops only), blanched
2 ounces – Smoked salmon, diced
- Clean and wash the mussels in fresh water. Cook them over high heat, covered in the water. Remove them from their shells. Set aside, including the shells.
- Slice the garlic, onion, and shallots. IN a medium skillet, melt the butter and sweat the vegetables for about 2 minutes. Add the wine; bring to a boil. Add the reserved stock from the mussels, the cream, and the mussel shells. Cook for 26 minutes over low heat.
- Strain the soup and transfer to another pot. Bring the soup to the boil; add the saffron; boil 5 minutes more and season with salt and pepper to taste.
- Purée the soup, if necessary, just until smooth. Evenly divide the mussels and broccoli into 4 soup bowls. Pour in the soup and top with the diced salmon.