Name: Mussel, Red Pepper and Tomato Soup with Pesto
Ingredients: 1.35 kg/3 lb mussels; 450 ml/¾ pint fish or chicken stock; 40 g/1½ oz plain flour; 150 ml/¼ pint double cream; 4-5 teaspoons pesto sauce; 675 g/1½ lb ripe tomatoes; 150 ml/¼ pint red wine; black pepper; 1 heaped teaspoon paprika; 75 g/3 oz butter; 1 small red pepper; 2 large cloves garlic; salt

Preparation info

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Mussels are perfect for soups because of the wonderful juices that run from them. Being quite rich and substantial, this soup can be served on its own with hot crusty bread as a light meal for four people.

Ingredients

1.35 kg/3 lb mussels
150 ml/¼ p

Soup

Method

Scrape any barnacles off the mussels with a knife and wash them very thoroughly. Put them into a large saucepan with the red wine, cover the pan and put them over a high heat. Shake the pan for about 2-3 minutes, just until the mussels have opened, then remove from the heat and set aside.

Put the tomatoes in a bowl, pour boiling water over them and leave for 2 minutes, then drain and pe

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Mussel, Red Pepper and Tomato Soup with Pesto

Ingredients

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