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

 

Green lipped Mussel

  

Mark Dronjak mark@markdronjak.co.nz © Copyright 2008. Powered by: Woogloo V3

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