mussel receipe on This Morning - anyone remember??? - HotUKDeals
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mussel receipe on This Morning - anyone remember???

TheIslander Avatar
7y, 1m agoPosted 7 years, 1 month ago
Just been shopping and bought some live mussels as they were on special and I knew I wrote a receipe down from the tv a short while ago. Small problem now though in that I can't find where I wrote the receipe down!!!!!!!! I'm sure the programme was This Morning as Eammon Holmes was asking whether the dish was a starter or a main and the chef (can't remember who) said it's definately a main. I have looked on This Morning web site but can't find it there. Can anyone help please as I really wanted to try it out. I also remember them saying it was like a broth and was really cheap to make.
TheIslander Avatar
7y, 1m agoPosted 7 years, 1 month ago

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Poached salmon and mussel broth
Published: Thu, 03 Sep, 2009,

Ed Baines: Try this quick and easy salmon dish with a delicious mussel broth

Servings: 2
Prep time: 15min
Cook time: 10min
Dish type: Main course
Difficulty: Quick & easy
Cuisine: Fish
2 shallots
1 clove garlic
100g fresh peas
bunch of parsley
100ml white wine
400ml fish stock
150g mussels
200g piece salmon fillet, no bones
pinch of turmericFor the hollandaise
60z butter
1 egg yolk
juice half lemon
1 tbsp white wine vinegar

1. In a large saucepan, gently soften the finely sliced shallots, chopped garlic and turmeric. Add the peas and white wine and bring to the boil.

2. Add the fish stock, mussels and salmon and cook gently for about 4 minutes.

3. In another saucepan, melt the butter. Place the egg yolk in a bowl over a pot of hot water, whisk until it reaches a sabayon ie (pale in colour) and then whisk in the melted butter. Add lemon juice, vinegar and salt and pepper.

4. Finish the salmon broth with finely chopped parsley. Strain liquor out. Serve the salmon and mussels in a bowl and pour over the liquor. Finish with hollandaise and serve with toasted garlic bread.
So quick - that's the one I was after. Thanks - I shall be eating dinner tonight, or at least I will be after returning from the shops with the rest of the ingredients. :thumbsup:
lol i must have looked at the question just as you posted it
Stick the mussels in a pan with some white wine, onions, carrots, celery (optional) S&P and steam for 15 - 20 mins. Take mussels out, open them and arrange in an oven-proof dish open side up or into individual oven-proof dishes. Meanwhile boil the stock vigorously to reduce ( you can then make it into a broth if you want). Drizzle a little over the open mussels and place a tiny knob of garlic butter into each mussel. Sprinkle breadcrumbs and parmesan cheese over them and grill till golden. Delicious!

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