GIANT’ S CAUSE WAY FISH STEW

Serves 6

INGREDIENTS

400g mussels, cleaned and debearded 25g butter 1 shallot, finely diced 25g plain flour Sea salt and freshly ground black pepper 400ml full-fat milk 100ml double cream 1 medium floury potato, cooked and diced ( you need 200g) 400g salmon fillet, skinned and chopped into 2cm cubes 200g white crab meat 100g brown crab meat Small bunch of chives, chopped Double cream Olive oil

METHOD

Place a large sieve over a bowl. Pour 100ml water into a large heavybased saucepan and set the pan over a high heat. Add the mussels, cover with a lid and cook for 3 mins until the mussels have steamed open. Strain the mussels through the sieve, reserving the liquor, then pick the mussel meat from the shells and set aside. Discard any mussels that haven’t opened.

In the same pan, melt the butter over a medium heat. As soon as the butter has melted, stir in the shallot and cook for 1-2 mins, stirring regularly, until softened. Add the flour, season, and cook, stirring, for 1 min. Pour the mussel liquor into the pan, stirring all the time, then add the milk and cream. Bring to a gentle simmer, stirring until smooth. Add the potato and salmon, stir together, then cover the pan and cook for 2-3 minutes. Stir in both types of crab meat and the mussel meat and warm through for a couple of minutes. Add a couple of tablespoons of hot water if the sauce is very thick. Season and scatter over most of the chives.

Ladle into bowls, drizzle with cream and olive oil and garnish with the rest of the chives.