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Paua & Cream

With Mark Southon from The Foodstore

This is a Foodstore classic, people love it but always tell me their Mum is better and want me to change it.  This is a great dish for when summer hits and you get out and dive for Paua.


Serves 4


Soup base:

1 x shallot

1 x garlic clove

2 x sprigs thyme

1kg mussels

150ml white wine

300ml cream


Method: To make the mussel stock

Slice the shallot and garlic and start to sautee over a medium heat

Add the thyme and mussels cook for 1 minute then add wine and cover

Cook for 5/6 minutes until mussels are open and juices released.

Strain stock then add the cream and bring to the boil.



1tsp x finely chopped shallots

1/2 x garlic clove finely chopped

5T x big spoons of minced Paua

1T x cornflour mixed with water

Salt & Pepper

1 x lemon

freshly chopped chives

Citrus oil

crusty bread



Heat a pot over a medium heat

Add oil and sweat the shallots and garlic for 1 minute with no colour (if garlic burns it will become bitter and taint the soup.) 

Then add the mussel stock and bring to the boil, now add the minced paua and whisk through, cook for 1 minute then add corn flour mix, when thickened season with salt, pepper and lemon juice.

Finish with citrus oil, chives and crusty bread.


Enjoy :)