Mussel and Herbed Tomato Soup Recipes

Ingredients :

900g

60ml

1

1-2

400g

1 liter

225ml

45ml

30ml

15ml

2

15-30ml

60ml

mussels in their shells

vegetable oil

large onion, chopped

garlic cloves, crushed

chopped tomatoes

chicken stock

dry white wine

tomato puree

shredded fresh basil leaves

chopped fresh parsley

dried thyme

shredded celery leaves

double cream

salt and pepper

shredded basil leaves, to garnish

1. Scrub the mussels and remove the beards.
2. Discard any damaged mussels and any that are open and do not close when sharply tapped with the back of a knife.
3. Heat the oil in a pan and gently fry the onion and garlic for 5 minutes.
4. Add the tomatoes, chicken stock, 150ml of the wine, the tomato puree, herbs, celery leaves and salt and pepper.
5. Cover and simmer gently for 15 minutes.
6. Place the mussels in a large pan with the remaining wine and 75ml water.
7. Cover and bring to the boil, reduce the heat and cook for 3-4 minutes, shaking the pan frequently until the mussels open.
8. Remove from the heat, drain the mussels, reserving the cooking liquid.
9. Discard any mussels that have not opened.
10. Add 150ml of the mussel cooking liquid to the tomato mixture.
11. Taste and adjust the seasoning, if necessary.
12. Spoon the soup into 4 warmed soup bowls.
13. Lightly stir 1 tbsp cream into each one to marble it.
14. Add the mussels and sprinkle shredded basil leaves over the top, serve hot.

Serves 4

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