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

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

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