Marmite dieppoise

Step 1

1. Pour the cider or white wine into a large saucepan and bring to a simmer. Add the mussels, cover the pan and cook for 3–5 minutes, shaking the pan occasionally. Place a fine sieve over a bowl then strain the mussels, reserving the liquid and discarding any mussels that haven't opened. Strain the liquid again, taking care to leave behind any grit or sand.

Step 2

2. Clean the saucepan, add the butter and melt over a medium heat. Add the garlic, spring onion, celery and leek and cook for 7–10 minutes, or until the vegetables are just soft. Add the mushrooms and cook for a further 4–5 minutes, or until softened. While the vegetables are cooking, remove the mussels from their shells, discarding the shells.

Step 3

3. Add the mussel liquid to the vegetables in the saucepan, add the bay leaves and bring to a simmer. Add the salmon, sole and prawns and cook for 3–4 minutes, or until the fish is opaque and the prawns have turned pink. Stir in the cream and cooked mussels and simmer gently for 2 minutes. Season to taste and serve.