I love mussels and they are so easy to do even if your not the best cook in the world. All you have to do is throw them in boiling water and wine and pretty much what ever other ingredients you like and yum, yum. You don’t have to worry about cooking time as a mussel opens its shell to expose the meat when they are done. I also love salmon and as the days are getting cooler, I thought I’d take these last few mild days we have left before winter, to fix a more light summery meal. That and fresh salmon is quite expensive in Switzerland, I usually buy mine across the border in France but it was on special the other day so I thought I’d get some.

Creamy mussel soup starter with fried garlic bread

olive oil
800g-1kg Mussels (I find mussels very light and with the fact they don’t all open I tend to buy a kilo for 4)
1 medium onion, finely chopped
4 bacon rashers, chopped
2-3 cloves garlic, crushed (depending on your taste)
1/2 Cup dry white wine
2 Tablespoons lemon juice
11/2 Cups water
1 Teaspoon fish stock
1 Teaspoon vegetable stock
300ml Cream (can use light)
2 tablespoons fresh basil, chopped
2 egg yolks

Method

1. Scrub mussels and remove hairy beards from them. Heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. In a small pan cook bacon until browned then drain on absorbent paper.

2. In a large saucepan add enough water that will cover mussels and bring water to boil. Add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (I cook mussels in a separate pan so that any sand or grit that has not been washed off does not end up in my soup). Remove shells completely from some of the mussels, remove half the shell from others and leave some complete. This is for presentation and ease of eating.

3. Wash saucepan and return to medium heat combine wine, lemon juice, water, both stocks, and onion garlic mixture, bring liquid to boil then reduce heat to a simmer, add cream and bacon. Remove pan from heat. In a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix, then add to soup, return pan to a low heat add mussels and basil and stir until heated through.

Serve with a mixture of soft cut french loaf and fried french loaf

For fried

Cut a french loaf into slices, crush a couple of cloves of garlic and mix with butter. Spread garlic butter on both sides of bread and fry until golden brown on both sides.

4 starter portions

Salmon Patties/Burgers

750g Salmon fillets, skin removed
1 onion, finely chopped
2 small celery sticks
3 Tablespoons corn
31/2 Tablespoons mayonnaise
1 Tablespoon lemon juice
11/2 Tablespoons Worcestershire sauce
11/2 Teaspoons paprika
5 Dashes of Tabasco
1 Tablespoon fresh dill, chopped
1 Tablespoon fresh parsley, chopped
1 egg
11/2 Cups Panko flakes (Japanese breadcrumbs, can use regular crumbs, i love panko as it makes things more crispy than regular.)

Herbed yogurt sauce

300ml Natural yogurt
11/2 Tablespoons fresh mint, chopped
1 Teaspoon parsley, chopped
1 Teaspoon fresh tarragon, chopped
1 Tablespoon lemon juice
1 Teaspoon lemon zest

Method

1. In a large pan bring salted water to boil (enough to submerge salmon in). Turn heat down to medium and boil for about 8-10 Min’s, don’t worry if it’s not totally cooked as you will be frying patties later.

2. In a large bowl flake salmon, add all the other ingredients except egg and panko. Mix to combine try not to over mix. Add egg and if using panko flakes add 1 cup and reserve 1/2 cup for coating the outside of the patties. If using regular breadcrumbs you can add the whole 11/2 cups now.

3. Shape into patties makes about 8 smaller patties (2 per person) if serving by themselves with sauce and salad and 6 large burgers if doing in burger buns. If making with panko just lightly coat the outside of each Pattie with some of the reserved panko flakes.

4. Heat some oil in a fry pan and cook each side until golden brown and crisp about 4-5 Min’s a side.

Yogurt sauce

1. Combine all the ingredients. I like to make this an hour or two ahead of time to allow the herbs infuse the yogurt.

Serve patties atop salad greens and drizzle yogurt sauce.

All photo’s taken by me unless otherwise stated