Recipes & Food

Outlandish Mussel-Saffron Chowder by Chef Paul Cecconi, Brodo Penticton

Outlandish Mussel-Saffron Chowder by Chef Paul Cecconi, Brodo Penticton
Recipe Date:
January 9, 2014
Serving Size:
4
Cook Time:
01:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 2 lbs Outlandish Mussels
  • 1 Onion - diced
  • 1 rib celery - diced
  • 1/2 cup carrot - diced
  • 1/2 cup fennel - diced
  • 3/8 cup leek - diced
  • 5 pieces new potato - roasted and diced
  • 2 large heirloom tomatoes- skinned, seeded and smoked
  • 3/4 lb fennel pork sausage dough
  • 1/2 cup garlic confit
  • 1 tbsp saffron
  • 350 ml can of Cannery Nut Brown Ale
  • few sprigs of fresh thyme
  • 1/2 cup flour
  • 1 litre whipping cream
  • 3 litres oceanwise fish stock
  • salt and pepper to taste
Directions

In a hot pan saute mussels with 1 tbsp garlic and 2 sliced shallots in grapeseed oil, then deglaze with beer...cook covered until mussels open.

Once mussels open remove them to a tray to allow to cool, once cool pick out mussel meat and reserve the mussel liquor.

Saute fennel/pork sausage til browned all over then remove to tray.

Now add onions to the pan with 1/2 cup butter and cook til slightly caramelized.

Add in carrot, leek, celery, fennel and cook til softened.

Add in flour and cook out for 5 minutes.

Add in the fish stock, cream, saffron, thyme, potatoes, garlic confit, reserved mussels, fennel sausage and the smoked tomatoes.

Simmer the soup for 30 minutes

Season to taste.

Chantelle Bruwer
 
October 28, 2019 | Chantelle Bruwer

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