Curried mussel soup

Name: Curried mussel soup
Yield: Serves 4
Ingredients: 1 tbsp olive oil; salt; 2 tbsp Madras curry powder; 150 ml double cream; 70 g carrots, peeled and cut into 5mm dice; 120 g celeriac, trimmed, peeled and cut into 5mm dice; 400 ml white wine; 4 banana shallots, thinly sliced; 2 garlic cloves, thinly sliced; 2 tbsp sunflower oil; 2 kg live mussels

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

The perfect winter warmer with a little kick. Mussels are delicious but sometimes you just want to eat them without messing about with the shells, so this is ideal.

Ingredients

2 kg live mussels
400 ml white wine
4 banana shallo

Fish course
Pescatarian
Winter
Soup
Gluten-free

Method

Rinse the mussels in cold water and pull out their beards. Discard any that aren’t tightly closed.

Put a large pot with a lid on a high heat, and when it’s good and hot throw in the mussels and white wine and cover with the lid. Cook for about 2 minutes, until all the mussels have opened. Strain through a colander, keeping the cooking liquor, and set aside to cool a little. Remove the m