Recipes

Wild Foods Maine mussels

Nor’easter Seafood Stew (Wild Cioppino)

Prep 30 minutes
Serves 4-6
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Now this soup sets off the raging debate and is slightly schizophrenic, juxtaposing my birthplace and my upbringing. In Manhattan (and most parts of Europe) this would be called a seafood “chowder.” But no self-respecting New Englander calls any soup not in a cream base a “chowdah.” So I’m going to play it safe and call this Cioppino (Italian), Manhattan Style (American), or Bouillabaisse (French). But regardless, while the brutal naming debate rages on, both internally and externally, I just see food. And let’s just call this what it is, DELICIOUS!!!

I’m including this dish for both its flexibility and ease of access. This dish is infinitely adjustable and can change by season, ingredient availability and/or flavor preference. In Maine, we had some incredible offerings from chefs, farmers and food purveyors. This dish helps celebrate as many of them as possible in one dish.

Ingredients

  • 3-4 medium vine ripened tomatoes
  • 3 cloves of organic garlic, minced (sub wild ramp bulbs, in season)
  • 1 medium onion, diced
  • ¼ cup of diced shallot (optional)
  • 1 lbs. fresh sea scallops
  • 2 lbs. fresh blue mussels, in shell
  • 1/2 lbs. Wild Atlantic Salmon (sub your favorite fish, as long as it is fresh: cod, haddock, sword all acceptable)
  • 3 Tbsp organic olive oil
  • 1/8 lbs. (or half a stick) of salted butter
  • 1 tsp crushed red pepper
  • Salt and pepper, to taste
  • ¼ fresh minced chives (or fresh herbs of choice for garnish

Instructions

  1. In a large wok or saucepan, over medium heat, melt the butter and glace onions, adding garlic and optional shallots halfway through the translucence. As this is working, start hand-shredding the tomatoes and simmer.
  2. Dice the salmon (or fish option) and the scallops, and add to the reducing broth, along with the olive oil. Add the crushed red pepper, salt, and pepper, and cover. Allow to simmer for 5-7 minutes.
  3. Ice bath, then remove any mussels that do not close completely. Remove the beards. This can be done before starting the cook or during step one.
  4. Add the prepared mussels to the stew and re-cover. Allow to steam for another 3-4 minutes until all the mussels are open and turn golden.
  5. Remove from heat and serve in soup bowls. Garnish with a pinch or two of fresh chopped chive or herb of your choice. Basil sprigs work well here, too. Finish with a pinch of freshly grated Parmesan or Asiago to add a little depth to the flavor or a little extra Italian punch. This can also be served over a bed of rice or your favorite long pasta (linguine and bucatini work great here).

Enjoy!