Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Set aside. | 2. Season the salmon with salt and freshly ground black pepper. Heat a frying pan; add a knob of the butter and the olive oil. | 3. Place the salmon into the pan and fry on both sides for two minutes until just cooked, but still slightly pink in the centre. | 4. Heat a pan until hot; add the mussels and white wine, cover and cook for 2-3 minutes or until the mussels are cooked. The mussels are cooked when they've opened up - be sure to discard any that don't open. | 5. Strain the mussels through a sieve, reserving the cooking liquid. Remove half of the mussel meat from the shells and set aside. | 6. Add the remaining butter, shallots, leek and garlic to the pan used for cooking the mussels and fry for two minutes. Add the mussel cooking liquid and simmer until the volume of liquid has reduced by half. | 7. Add the fish stock to the pan and bring the liquid back to the boil. Cook for one minute, then add the cream and simmer for another minute. | 8. Add the reserved mussels to the pan, cover and simmer for two minutes. | 9. Add the peas and tomato and simmer for a further minute. Season with salt and freshly ground black pepper and stir in the chives. | 10. To serve, arrange the salmon in four serving bowls and pour the sauce over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	16			6241.5502	267.806	863.6564	162.5706
salmon fillet	4			2574.9392	0.0	359.7661	114.9656
salt black pepper			ground	-	-	-	-
butter	3	ounces		484.785	22.2746	15.1474	40.824
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
white wine	1	cup		-	-	-	-
shallot	2		chopped	230.4	53.76	8.0	0.32
leek	1		sliced	-	-	-	-
garlic clove	1		chopped	-	-	-	-
fish stock	1 1/4	1/4		46.6	0.0	6.5822	2.3591
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
pea	3	ounces		35.7204	6.4212	2.3814	0.1701
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
chive	2	ounces	chopped	17.0097	2.4664	1.8541	0.4139

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.