Turbot with Mussel Soup


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This soupy version of moules marinières, combined here with turbot, needs plenty of bread to mop up the juices.


  • 675 g ( lb) mussels
  • 1 glass of dry white wine


  • 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