Recipes & Food
Outlandish Mussel-Saffron Chowder by Chef Paul Cecconi, Brodo Penticton
- 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
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.