While a pot of steaming hot mussels, heavily scented with garlic, fennel and white wine, may make you think your dining room has become a romantic bistro, it doesn’t require a gourmet chef’s touch. Mussels are easy to prepare. And in this recipe, there’s enough sauce left over to stash in the freezer as a flavourful base for a seafood chowder.
Pour saved sauce into a large saucepan. Bring to a boil, stirring often. For dinner from the freezer, cut individually frozen fish fillets, such as cod or perch, into large chunks. Stir into sauce along with frozen peas, carrots or mixed vegetables and a generous pinch of dried tarragon leaves. When vegetables are almost cooked, add a few frozen shrimp or bay scallops and continue cooking until hot.