Curried mussel soup
A special mussel soup that makes regular appearances on the menu at Martin Wishart's restaurant in Edinburgh
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 mins
- Peel and dice the onion and celery into 1cm cubes and finely slice the leek. In a large, heavy-based saucepan, melt the butter, add the diced vegetables and curry powder and cook over a low heat for 3-4 minutes, without colouring them. Add the white wine to the pan and reduce by two-thirds. Put heat up to medium, add the mussels and cover with a tight-fitting lid.
- Cook for 5 minutes or until the mussels have opened fully. Strain into a colander over a large bowl to collect the mussel stock, then set them aside to cool. Return the liquid to the pan and add the chicken stock, bouquet garni, cayenne pepper and saffron. Simmer for 5 minutes then add the cream and potato.
- Simmer for another 5 minutes. Remove the bouquet garni, pour the mussel soup into a liquidiser and blend until smooth, then season with salt if required. Remove the mussels from their shells and gently warm in a little soup. To serve, place a dozen mussels in each bowl, pour over the soup and sprinkle with fresh chopped chives.
Per serving
652 kcalories, protein 15.1g, carbohydrate 12.5g, fat 60.6 g, saturated fat 34.1g, fibre 1.2g, salt 1.1 g
Recipe from olive magazine, January 2006.
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Ingredients
- 1 onion
- 2 celery sticks
- 1 leek (you'll only need the white part)
- 100g unsalted butter
- 1 tsp mild curry powder
- 400ml white wine (preferably sauvignon blanc)
- 2kg mussels , picked and washed
- 500ml chicken stock
- 1 bouquet garni of thyme
- 1 pinch of cayenne pepper
- 1 pinch of saffron threads
- 500ml double cream
- 1 medium sized potato , peeled and finely sliced
- chives , chopped to decorate
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Roasted butternut squash with goat's cheese
A fantastic vegetarian main packed with veg and smothered with melted goat's cheese
170
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 mins
Ingredients
- 1 onion
- 2 celery sticks
- 1 leek (you'll only need the white part)
- 100g unsalted butter
- 1 tsp mild curry powder
- 400ml white wine (preferably sauvignon blanc)
- 2kg mussels , picked and washed
- 500ml chicken stock
- 1 bouquet garni of thyme
- 1 pinch of cayenne pepper
- 1 pinch of saffron threads
- 500ml double cream
- 1 medium sized potato , peeled and finely sliced
- chives , chopped to decorate
Per serving
652 kcalories, protein 15.1g, carbohydrate 12.5g, fat 60.6 g, saturated fat 34.1g, fibre 1.2g, salt 1.1 g
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