Salmon and Mussels in a white cream broth

As I’ve mentioned before, I order most of my seafood from Vital Choice. Recently I had the privilege of ordering their Rare Reefnet Pacific Pink Salmon, (see picture below) which apparently only comes around every two years.  (Sorry, I think they’re no longer available! But any salmon type will work) As a result I wanted to try something that would let the salmon’s delicate flavor shine but was also more than a simple saute. This recipe was the result – if you tend to stick really close to measurements, this is a great recipe to work on cooking by taste because it’s really easy to distinguish the broth flavors and adjust as needed.

  • Salmon fillets (1 small fillet per person)
  • Mussels (about 10 per person)
  • Dry white wine (start with 3/4 cup)
  • Heavy cream (start with 1/2 cup)
  • 1 lemon
  • Chopped fresh parsley
  • 1 shallot, chopped
  • Olive oil
  • S/P
  • Dried herbal seasoning for salmon
  1. Prepare your mussels – I buy mine from Vital choice so I only need to rinse them. If you buy fresh mussels from your fishmonger, clean your mussels by putting in a large pot of water with about a cup of flour, soak for 30 minutes so the mussels will disgorge any sand. Drain, remove the beard with your fingers and scrub if necessary. Discard any that aren’t tightly shut.
  2. Prepare your salmon by sprinkling with your favorite herbal seasoning and salt.
  3. In a large saucepan, heat about 2 tbsp. of olive oil and cook your shallot until tender, about 3-5 minutes.
  4. In another pan, heat olive oil and add the salmon. Saute on medium, about 5 minutes per side, while you begin the mussels. Once done, remove from heat and keep warm.
  5. Add the wine and cream to the large saucepan with the cooked shallot. Stir and season with S/P. Squeeze one half of your lemon into the pan and stir. Simmer for a few minutes and then taste. Adjust based on your preferences – if you want a stronger wine taste, add a tbsp or two more; creamier? add more cream.
  6. Next, add the mussels, stir well and cover the pot.
  7. If you’re cooking pre-cooked mussels like those from Vital Choice, you only need to cook for about 3-5 minutes. Do not overcook – just enough to plump the meat.
  8. If you’re cooking fresh mussels, cook on medium for about 8 minutes. Halfway through, give the pot a shake with the lid on so no mussels burn.
  9. All the mussels should open (discard those that do not open). Scoop mussels and broth into bowls and top with your salmon. Garnish with fresh parsley.

Beautiful pink salmon ….

Serves: Recipe adapts to all needs

Recipe source: Original

Time: ~30 minutes (longer if need to clean fresh mussels)

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One thought on “Salmon and Mussels in a white cream broth

  1. Ralpharvey June 18, 2010 / 2:37 AM

    Yeah, it’s good, very useful, thanks 🙂

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