Paua & Cream
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.
1 x shallot
1 x garlic clove
2 x sprigs thyme
150ml white wine
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
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.