mussel receipe on This Morning - anyone remember???

    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.


    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.

    Original Poster

    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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