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Posted by on 29 Jul 2011 in Bradley Smoker | 0 comments

Bradley Smoked Mussel & Monkfish Soup

Bradley Smoked Mussel & Monkfish Soup

  Delicate ingredients require delicate treatment writes Sandra Tate … Thankfully Mussels are now readily available all year round due to rope system cultivation and these were particularly good. They must, however, be treated with care (not only to avoid a bad stomach) but to avoid turning a delicacy into a rubbery, dry, disappointing offering. Because I wanted to include monkfish I also wanted to avoid an overpoweringly strong smoky flavour to the mussels. You will need a good quantity of fish stock for this recipe, which I covered in ‘editor’s note’ on the May blog, I suggest you refer back to it if you feel inclined to make your own (and I strongly advise that you do). Prepare the mussels by throwing them into cold water and swirling to encourage them to close. If after vigorous clattering against other mussels they have still not closed it is certainly time to discard them; they are dead and can cause severe stomach upset if consumed. The healthy mussels must now...

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