Mussel and Macaroni Soup

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Gary Rhodes

Published 1994

  • About

This soup is very wholesome, and I like to eat it as a supper dish with toasted French bread in the bowl – this soaks up all the juices and is lovely to eat.

Ingredients

For the Mussels

  • 450 g (1 lb) fresh mussels
  • 225 g (8 <

Method

Scrape and wash the mussels well. Remove the beards (the threads that hang out of the shells). Discard any mussels that gape and do not close when tapped sharply with a knife.

To cook the mussels, sweat all the diced vegetables, herbs and spices in the butter for a few minutes, then add the white wine and boil to reduce until almost dry. Add the fish stock, bring to the simmer and cook