Winter Mussel Soup with Root Vegetables

This Winter Mussel Soup with Root Vegetables recipe is two dishes in one! Fresh seafood served with a creamy soup with flavours of garlic, fennel, leek, saffron and shallot. Serve with a portion of brill.

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

Print Recipe

Sweat the shallot, garlic and bay in the butter and add the wine and mussels.
When cooked, drain the liquid and remove the mussels from the shell.
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.
Blend until smooth, pop them into a pan to warm and season.
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

Sweat the shallot, garlic and bay in the butter and add the wine and mussels.
When cooked, drain the liquid and remove the mussels from the shell.
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.
Blend until smooth, pop them into a pan to warm and season.
To serve, spoon into a bowl, pop in the mussels, drizzle with crème fraiche and herb oil and sprinkle celery tops over.