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Mussel & Borlotti Soup


400g mussels (beards removed & washed)

200ml olive oil

1 x chilli, finely chopped

1 x clove of garlic

1 x sprig rosemary, chopped

125g celery peeled and cut into chunks

125g leeks washed and cut into chunks

125g carrots peeled and cut into chunks

125g onions peeled and cut into chunks

1 litre fish stock

200ml tomato passata

500g cooked barlotti beans drained

Mussel & Borlotti Soup
Difficulty: easy
Serves: 4


Heat a large saucepan over a medium heat and add the mussels cover with a lid and cook for about 5 minutes until the mussels open. Remove from the heat pass the drain the mussel’s in a colander retaining the liquid and set the mussels to one side. ( you can remove the mussles from the shell at this point)

Place the pan back onto the heat and add the oil along with garlic, chilli, rosemary, celery, leeks, carrots and onions to the saucepan and cook until soft, shaking the pan occasionally.

Next stir in the passata and reduce by half. Add the fish stock and the retained mussel juice and bring to the boil cook for 5-6 minutes. Then add the drained beans and the cooked mussels cook for a further 5 minutes.

Divide the soup between the soup plates and serve with crusty bread.