2 pounds of mussels, de-bearded and rinsed
1 cup of fish stock
1/2 cup of white wine
1/2 cup of vermouth
1/4 cup shallots
3 cloves of garlic
2 tablespoons of butter
Heat a heavy bottom pot. Throw in the cleaned mussels, shallots, garlic wine, fish stock and vermouth.
Cover for thirty seconds to one minute, then check to see if they are open.
Remove from the heat and let sit for one minute. Then cool quickly by placing the whole pot in an ice bath. When they are cool enough to handle remove the mussels from the shells, keeping the meat and discard the shells.
Strain and reserve the liquid.
In a small saucepot, reduce the liquid by 2/3. Remove from the heat.
Finish sauce by whisking in the butter until it is all incorporated. Adjust the seasoning. Keep warm.
4 *5 ounce portion, skin on, pin bones removed.
1 whole lemon, zested
2 tablespoons of parsley, chopped
salt and pepper to taste
Season and place the salmon, skin side down onto a lined baking tray. Zest a lemon over the fish and sprinkle with freshly chopped parley.
Bake at 375 degrees for 5 to 7 minutes, depending on the thickness of the salmon.
When the fish is cooked and ready to serve, bring the sauce back to a boil, remove from the heat and add the mussels.
Finish by juicing the lemon over the hot fish, serve with your favourite vegetables and drizzle with the mussel sauce
Nothing beats a creative wild salmon recipe from Chef Robert Clark! Enjoy this delicious recipe with your favourite vegetables any time of the year.
If you live in the Vancouver area be sure to check out Chef Robert Clark’s retail location, The Fish Counter, on Main Street in Mount Pleasant. The Fish Counter is a great place to purchase your Wild Pacific Salmon and Mussels for this recipe. They provide sustainable, healthy, and high-quality seafood to the Main Street community and it’s all Ocean Wise.
Think of the Fish Counter as your farmers’ market, for seafood.
Did you know that marine mammals approaching too close to salmon farms are routinely shot and killed by “predator control” workers, accounting for hundreds of animal deaths each year? Click here to lean more!