Minted Salt Air Blond Mussels Cioppino

After a glorious early summer day on Cape Henlopen beach on the DelMarVa peninsula, we stopped by the Salt Air restaurant in Rehoboth Beach for a quick bite before driving home.  I had their mussels with cream and went straight to heaven - did not pass GO.

Here's how I imagine they must have made it, but adding some haddock to make more of a hearty stew, or cioppino.  Unlike the classic San Fransiscan version, this is a blonde version - no tomato base.  A light base to let the haddock flavors shine through, accented only a bit by a dash of red pepper flake, mint and cilantro.

You could add whatever seafood you like.  For example, scallops or shrimp would be welcome dish-mates here.
1 link smoked Andouille sausage, or chorizo, diced
1 yellow or orange pepper (or half and half), diced
1 leek, cleaned, trimmed and diced
2 cloves garlic
1/4 tsp red pepper flakes

2 lbs mussels, cleaned and rinsed
1 lb haddock fillet, cut into 1-inch pieces
2 cups heavy cream
1/2 cup white wine
1 cup chicken broth
1/4 cup cilantro leaves, coarsely chopped
1/4 cup mint leaves, coarsely chopped

Heat a glug of extra virgin olive oil in a Dutch oven or large pot. Sauté the sausage, peppers and leek for about 10 minutes, to develop flavor and brown up a bit. Add the garlic and pepper flakes and cook another 2-3 minutes.

Add the wine, cream and chicken broth and bring to a boil. Add the mussels, stir, and cover pot. Cook for two minutes and then stir.

Scatter the haddock about the mussels and cover again. Cook just until the mussels all open and the haddock is heated through.

Serve mussels and fish in wide bowls with plenty of the sauce on the bottom of the pot. Sprinkle cilantro and mint leaves over mussels. Serve with lemon wedges and plenty of crusty bread to sop up all the sauce.

Serves 2 as a main dish or 4 as an appetizer.

Cape Henlopen National Seashore, Delaware