(Approx 4-6 people)
The simplest way to cook a feast of smoked salmon, seasonal mussels is with a little wine, cream and herbs as in this classic French recipe.
Ingredients
1kg/2lb 3oz fresh mussels
One portion per person of Ugie Salmon Smoked Salmon (Honey Smoked optional)
2 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, chopped
150ml/5fl oz white wine
2 sprigs thyme
150ml/5fl oz double cream
small bunch flat leaf parsley, chopped
crusty bread, to serve
Preparation method
Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the ‘beards’, the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don’t close tightly when you tap them.
Heat the olive oil in a heavy pan with a tight-fitting lid. Add the shallot and garlic and cook over a medium heat until softened, but not coloured.
Place smoked salmon portion on shallots whilst soften to warm through. Keep portion warm whilst completing the recipe.
Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low.
Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check – you will know they are cooked when the shells have opened. Discard any mussels that remain closed.
Strain into a second pan. Keep mussels warm under a pan lid.
To the liquor in the new pan, add the double cream and cook for a further minute.
Place salmon in the centre of a deep bowl. Randomly scatter 10-15 mussels around thesalmon and the pour over the liquor.
Scatter with the chopped parsley and serve with a crisp dry white wine.
