Green lipped Mussel and Spinach Creme chowder perfected by a manuka smoked sea salt sprinkle
A great winter warmer made with a great ingredient the Green Lipped mussel. I like this dish due to its simplicity and the ease of the ingredients to source. I particularly like mussels and as the main ingredient to this soup they are divine.
Serves 4
Ingredients
Green lipped mussel meat 1kg roughly chopped
Fresh Spinach 1 bunch washed and roughly chopped
100 - 150 ml fresh cream (depending on how the diet is going....or not)
Manuka Smoked sea salt
Sea salt
Freshly milled black pepper
Fish Stock 3/4 litre
Blue milk 1/2 litre
Water if required
25gr butter
15gr Flour
Lemon infused olive oil (if so desired)
Method
Add the mussels and spinach to a heavy bottomed pot with the butter and cook without colour for a few minutes. Add the flour and stir in well. Cook for another couple of minutes.
Slowly add the warmed fish stock to the pan. Stirring in well.
Add a stick blender to the pot and puree. (it is ok to leave some pieces of mussel and make the puree a little rustic) if you don't have a stick blender then add to a blender to puree. Bring mix to a simmer and add the warmed milk do not allow to boil simmer only. Add -¾ of the cream. Reduce the heat.
Adjust the flavours and seasoning by adding sea salt and freshly milled black pepper.
Serve in a warmed bowl with a good drizzle of lemon infused olive oil, if preferred.
To top it off crumble a few grains of manuka smoked sea salt on top of the soup.
Ideal with warmed potato bread
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