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Turbot with Mussel Soup
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
This soupy version of moules marinières, combined here with turbot, needs plenty of bread to mop up the juices.
Ingredients
675 g 1½ lb 1 glass
Method
- Clean the mussels by washing them under cold running water, scraping away any barnacles and pulling out the beards that protrude from between the closed shells. If any mussels are found slightly open, a short, sharp tap should make them close, letting you know they are still alive. Any that don’t close should be discarded.
- Put the mussels into a large saucepan with
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