- 6
Ingredients
- 16 mussels
- 12 large shrimp
- 1 3/4 cups cider or dry white wine
- 3 T butter
- 1 garlic clove, crushed
- 2 shallots, finely chopped
- 2 celery stalks, finely chopped
- 1 large leek, white part only, thinly sliced
- 3 cups small chestnut mushrooms, sliced
- 1 bay leaf
- 10 oz salmon fillet, cut into chunks
- 13 oz sole fillet, chunked
- 1 1/4 cups heavy cream
- 3 T finely chopped parsley
Preparation
Step 1
Clean and confirm mussels are alive. Clean and devein shrimp.
Pour the cider or wine into a large saucepan and bring to a simmer. Add the mussels, cover the saucepan and cook for 3/5 minutes, shaking the saucepan every now and then. Place a fine sieve over a bowl and put the mussels into the sieve. Transfer the mussels to a plate, throwing away any that haven;'t opened in the cooking time. Strain the cooking liquid again through the sieve, leaving behind any grip or sand.
Add the butter to the cleaned saucepan and melt over moderate heat. Add the Garlic, shallots, celery, and leek and cook for 7-10 minutes, or until the vegetables are just soft. Add the mushrooms and cook for another 4-5 minutes, until softened. While the vegetables are cooking, remove the mussels from their shells.
Add the strained liquid to the vegetables in the saucepan, add the bay leaf and bring to a simmer. Add the salmon, sole and shrimp and cook for 3-4 minutes until the fish is opaque and the shrimp have turned pink. Stir in the cream and cooked mussels an simmer gently for 2 minutes. Season to taste and stir in the parsley.