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.