500g organic mussels
4 x 125g portions of organic salmon, skin removed
50m stock or water
2 tablesp. olive oil
½ small organic onion, peeled and finely diced
150g organic cherry tomatoes, quartered
Squeeze of lemon juice
50mls organic cream
Freshly ground black pepper
50g spinach leaves, shredded
500g organic mussels
4 x 125g portions of organic salmon, skin removed
50m stock or water
2 tablesp. olive oil
½ small organic onion, peeled and finely diced
150g organic cherry tomatoes, quartered
Squeeze of lemon juice
50mls organic cream
Freshly ground black pepper
50g spinach leaves, shredded
To prepare the mussels: Place the mussels in a large bowl of cold water. Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.
To cook the mussels: Place the wine in a large saucepan over a high heat. Add the cleaned mussels and cover tightly with a lid. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.
Remove the mussels from the cooking liquid and allow to cool. Keep the cooking liquid to include in the sauce. When the mussels are cool enough to handle remove the mussel meat from about half the shells and set aside.
To cook the salmon: Meanwhile heat a little oil in a non-stick frying pan big enough to take the salmon. Add the salmon into the pan and cook for 2-3 minutes, turn the heat down to medium, turn and cook the salmon for 2-3 minutes on the other side.
To make the sauce: Heat a little more oil in a saucepan over a low heat. Add the onion and sauté gently for about 5 minutes, do not let the onion brown.
Add all the mussels, cherry tomatoes, a squeeze of lemon juice, the cream and reserved cooking liquid and gently warm through, taste and season with some black pepper. As the mussels are naturally salty you shouldn’t need any salt.
At the last minute add the spinach to the sauce and heat gently for a minute or two to allow the spinach to wilt.
To prepare the mussels: Place the mussels in a large bowl of cold water. Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.
To cook the mussels: Place the wine in a large saucepan over a high heat. Add the cleaned mussels and cover tightly with a lid. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.
Remove the mussels from the cooking liquid and allow to cool. Keep the cooking liquid to include in the sauce. When the mussels are cool enough to handle remove the mussel meat from about half the shells and set aside.
To cook the salmon: Meanwhile heat a little oil in a non-stick frying pan big enough to take the salmon. Add the salmon into the pan and cook for 2-3 minutes, turn the heat down to medium, turn and cook the salmon for 2-3 minutes on the other side.
To make the sauce: Heat a little more oil in a saucepan over a low heat. Add the onion and sauté gently for about 5 minutes, do not let the onion brown.
Add all the mussels, cherry tomatoes, a squeeze of lemon juice, the cream and reserved cooking liquid and gently warm through, taste and season with some black pepper. As the mussels are naturally salty you shouldn’t need any salt.
At the last minute add the spinach to the sauce and heat gently for a minute or two to allow the spinach to wilt.
To serve: spoon the mussels and sauce into four shallow bowls and place a piece of same of top of each. Some crusty organic bread would be delicious with this dish.
