Shellfish soup

Prep: 20 mins Cook: 35 mins

A challenge

Serves 2

This soup recipe celebrates seafood in all its glory. Luscious mussels and clams, cooked in white wine, finished with croutons and garlic mayonaise

Nutrition and extra info

Nutrition: per serving

  • kcal805
  • fat42g
  • saturates6g
  • carbs53g
  • sugars18g
  • fibre10g
  • protein23g
  • salt2.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g mussels, washed, scrubbed and debearded
    Mussels

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 200g clams, washed
  • 200ml dry white wine
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium onion, diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ fennel bulb, finely sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 carrot, sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 6 garlic cloves, crushed
  • pinch of saffron strands
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 tbsp Pernod
  • 400g can chopped tomatoes
  • 1 ½ tbsp brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 1 tsp Tabasco
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • drizzle of olive oil, to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the garlic mayonnaise

  • 1 ½ tsp Dijon mustard
  • 1 ½ tsp white wine vinegar
  • 1 egg yolk
  • 1 large garlic clove, grated
  • 50ml good-quality olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50ml vegetable oil

For the croutons

  • ½ baguette
  • drizzle of good-quality olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. First, throw out any mussels and clams with broken or open shells. Heat a large saucepan over a high heat and, once smoking, add the mussels, clams and white wine. Cover with a tight-fitting lid and rapidly steam for 3 mins. Once the shells have opened, tip the shellfish into a colander lined with muslin cloth, with a bowl underneath to catch the full- flavoured shellfish stock. Discard any mussels or clams that have not opened.

  2. Heat the oil in the saucepan and add the onion, fennel, carrot and garlic. Cook until softened and browned, about 12 mins, then add the saffron and shellfish stock. Simmer for 5 mins to infuse the saffron. Add the Pernod, tomatoes and 100ml water, and simmer for 5 mins more.

  3. Heat oven to 180C/160C fan/gas 4. Pick the clams and mussels from the shells, reserving some for presentation, and set aside.

  4. To make the mayonnaise, put the mustard, vinegar, egg yolk and garlic in a bowl. Use a stick blender to blitz while slowly drizzling in both oils until thick and glossy. This will take about 5 mins. Chill until needed.

  5. For the croutons, thinly slice the baguette and lay on a large baking tray. Drizzle with a little olive oil and a pinch of flaky sea salt. Bake in the oven for 12-14 mins until golden and crisp.

  6. Once the soup has thickened, transfer to a blender and blitz until very smooth, then pass through a fine sieve. Finish with the brandy, Tabasco and lemon juice. Taste and adjust the seasoning.

  7. To serve, return the soup to the heat to warm through, then drop in the mussels and clams for 1 min. Ladle the soup into two large bowls, drizzle with a little olive oil, and serve the croutons and garlic mayonnaise on the side.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…