Spicy Mussel Soup

Name: Spicy Mussel Soup
Yield: Serves 4–6
Ingredients: salt and freshly ground black pepper; bruschetta, to serve; 5 tablespoons olive oil; 3 red chillies (de-seeded if you don’t want the heat), chopped; 6 garlic cloves, finely chopped; 6 anchovy fillets, drained and chopped; 3 x 400 g cans tomatoes, drained and juice discarded; 1 kg live mussels, scrubbed, rinsed and beards removed; 100 ml/3½ fl oz white wine; salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

A wonderfully fragrant soup that is ideal as a light lunch or supper dish. The long, slow cooking time results in an intense combination of classic Mediterranean flavours.

Ingredients

5 tablespoons olive oil
3 red chillies (de-seeded if you don’t want the heat), chopped
6 garlic

Pescatarian
Mediterranean
Soup
Gluten-free
Spicy

Method

In a large pan, heat 2 tablespoons of the olive oil over a medium heat and fry the chopped chilli, garlic and anchovies, but do not allow them to brown. Add the tomatoes to the pan, cover but leave the lid ajar, reduce the heat and leave to cook gently.

Discard any mussels that do not close