Mussels and salmon chowder
This aromatic and nutritious mussels and salmon chowder is the ideal choice for fish and seafood lovers. Served with crispy garlic croutons and parsley, it's a healthy, warming dish that's ideal for the autumn weather.
Ingredients
Croutons:
To serve:
Preparation
Step 1
500 g fresh mussels – 500 ml water – 150 g salmon fillet
Clean the mussels thoroughly under running water. Place them in a large pot, cover with water, and cook with the lid on for 7 minutes until the shells open. Drain the mussels, reserving 400 ml of the cooking liquid. Set aside 6 mussels in their shells for decoration. Shell the remaining mussels and place them in a bowl. Remove the skin from the salmon and cut it into cubes.
Step 2
50 g smoked bacon – 10 g butter – 80 g leek, sliced into half-moons – 40 g celery, chopped – 70 g carrots, diced – 40 g fennel, diced – 100 g sweetcorn, removed from the cob – 2 garlic cloves, chopped – 2 bay leaves – 2 tsp fresh thyme – 150 ml whipping cream – 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – A few drops of lemon juice – 2 pinch of black pepper
Put the bacon in a saucepan over a low heat until the fat melts, then transfer to a plate. Add the butter, leek, celery, carrots, fennel, sweetcorn, garlic and herbs, and briefly fry while stirring. Add the reserved liquid from cooking the mussels, cream, Kikkoman Less Salt Soy Sauce and lemon juice, season with the pepper and simmer for 16 minutes. Remove the bay leaves, purée half the stock and return it to the saucepan. Add the mussels and salmon, and cook for a further 4 minutes.
Step 3
10 g butter – 1 small garlic clove, chopped – 4 slice(s) of baguette – 2 tbsp chopped parsley
Melt the butter in a pan and add the chopped garlic. Place the baguette slices in the pan and fry until golden on both sides. Crumble the bacon from Step 2, add it to the chowder and mix. Pour the chowder into a bowl, garnish with the set-aside mussels in their shells, sprinkle with the parsley and serve with the croutons.
Recipe-ID: 1383
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
500 g fresh mussels – 500 ml water – 150 g salmon fillet
Clean the mussels thoroughly under running water. Place them in a large pot, cover with water, and cook with the lid on for 7 minutes until the shells open. Drain the mussels, reserving 400 ml of the cooking liquid. Set aside 6 mussels in their shells for decoration. Shell the remaining mussels and place them in a bowl. Remove the skin from the salmon and cut it into cubes.
50 g smoked bacon – 10 g butter – 80 g leek, sliced into half-moons – 40 g celery, chopped – 70 g carrots, diced – 40 g fennel, diced – 100 g sweetcorn, removed from the cob – 2 garlic cloves, chopped – 2 bay leaves – 2 tsp fresh thyme – 150 ml whipping cream – 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – A few drops of lemon juice – 2 pinch of black pepper
Put the bacon in a saucepan over a low heat until the fat melts, then transfer to a plate. Add the butter, leek, celery, carrots, fennel, sweetcorn, garlic and herbs, and briefly fry while stirring. Add the reserved liquid from cooking the mussels, cream, Kikkoman Less Salt Soy Sauce and lemon juice, season with the pepper and simmer for 16 minutes. Remove the bay leaves, purée half the stock and return it to the saucepan. Add the mussels and salmon, and cook for a further 4 minutes.
10 g butter – 1 small garlic clove, chopped – 4 slice(s) of baguette – 2 tbsp chopped parsley
Melt the butter in a pan and add the chopped garlic. Place the baguette slices in the pan and fry until golden on both sides. Crumble the bacon from Step 2, add it to the chowder and mix. Pour the chowder into a bowl, garnish with the set-aside mussels in their shells, sprinkle with the parsley and serve with the croutons.
Discover more
