Ingredients

  • 600g mussels
  • 25g butter
  • 1 shallot, peeled and diced
  • 2 cloves garlic chopped
  • 1 bay leaf
  • 1 leek, diced
  • 1 carrot, diced
  • 1 fennel, diced
  • 1 tsp saffron
  • 150ml white wine
  • 100ml double cream
  • 1 small bunch parsley
  • 4 tomatoes
To serve
  • Crème fraiche
  • Herb oil
  • Celery tops
Optional to serve
  • Pan fried brill

Method

  1. Sweat the shallot, garlic and bay in the butter and add the wine and mussels.
  2. When cooked, drain the liquid and remove the mussels from the shell.
  3. In the same pan, add the veg and saffron with a knob of butter. Put the cooking liquid in with the cream, bring to the boil add ½ the mussels.
  4. Blend until smooth, pop them into a pan to warm and season.
  5. To serve, spoon into a bowl, pop in the mussels, drizzle with crème fraiche and  herb oil and sprinkle celery tops over.

Ingredients

  • 600g mussels
  • 25g butter
  • 1 shallot, peeled and diced
  • 2 cloves garlic chopped
  • 1 bay leaf
  • 1 leek, diced
  • 1 carrot, diced
  • 1 fennel, diced
  • 1 tsp saffron
  • 150ml white wine
  • 100ml double cream
  • 1 small bunch parsley
  • 4 tomatoes
To serve
  • Crème fraiche
  • Herb oil
  • Celery tops
Optional to serve
  • Pan fried brill

Method

  1. Sweat the shallot, garlic and bay in the butter and add the wine and mussels.
  2. When cooked, drain the liquid and remove the mussels from the shell.
  3. In the same pan, add the veg and saffron with a knob of butter. Put the cooking liquid in with the cream, bring to the boil add ½ the mussels.
  4. Blend until smooth, pop them into a pan to warm and season.
  5. To serve, spoon into a bowl, pop in the mussels, drizzle with crème fraiche and  herb oil and sprinkle celery tops over.