Summer Vegetable Soup With Mussels
This vibrant and fragrant mussel soup is a celebration of fresh vegetables and seafood, simmered to perfection in a flavorful broth. Topped with a zesty and herbaceous salsa verde, each spoonful bursts with refreshing and savory notes, making it a delightful dish to savor.
— Constant Cookbook
Ingredients
- 50g/1¾oz unsalted butter
- 1 banana shallot
- 150g/5oz courgettes
- 1 fennel
- 150g/5oz carrots
- 100g/3½oz celery
- 8 radishes
- 500g/1lb 2oz musselsmussels
- 150ml/5fl oz white wine
- 750ml/1¼ pints vegetable stock
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh tarragon
- 2 tbsp chopped fresh flatleaf parsley
- 2 tbsp chopped fresh watercress
- 2 tbsp chopped fresh basil
- 1 large shallot
- 6 anchovies
- 2 tbsp capers
- ½ lemon
- 1 tsp Dijon mustard
- 4 tbsp extra virgin olive oil
- and freshly ground saltblack pepper
Instructions
- For the soup, melt the butter in a heavy-based, lidded saucepan over a low to medium heat. Add all of the vegetables and fry gently for 4-5 minutes, or until just softened.
- Add the mussels, wine and stock and bring the mixture to the boil. Cover the pan with the lid and reduce the heat until the mixture is simmering. Simmer for 2-3 minutes, or until the mussels have opened. (Discard any mussels that do not open during cooking.)
- For the salsa verde, put all the herbs in a food processor and pulse until roughly chopped. Add the shallot, anchovies, capers, lemon juice, mustard and oil and blend to a rough purée. Season, to taste, with salt and freshly ground black pepper.
- Remove the soup from the heat and stir in 2-3 tablespoons of the salsa verde.
- Serve immediately, with an extra dollop of salsa verde on top of each portion. (Any remaining salsa verde can be decanted into an airtight container and covered with a thin layer of olive oil. It can be kept in the fridge for up to four days.)
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 311kcal
- Carbohydrate Content: 6g
- Fat Content: 23g
- Fiber Content: 4g
- Protein Content: 11g
- Saturated Fat Content: 8g
- Sugar Content: 6g
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