Leek and Potato Soup with Mussels

Method

Take 1 kg of mussels, scrub and beard them. Rinse thoroughly and check for dead ones (any that seem too heavy or any that are open and don’t immediately close when firmly tapped). Boil these in 750 ml of water until open, then drain, reserving the water. When cool, shell them and put them in a bowl. Pour enough of the reserved liquor over them to cover.

Follow the base recipe, substituting the cooking liquor for stock. Do not liquidise the soup and do not add any salt (as the mussel liquor will be quite saline). Just before serving reheat the mussels and their covering liquor with the soup, taking care not to boil as this would toughen and shrink them.

Loading
Loading
Loading