Recipes

Mussel soup

• 800g Demlane mussels
• 25g butter
• 1 large onion, peeled and finely chopped
• 4 cloves garlic, peeled and finely chopped
• 4 tbsp fresh parsley
• 250ml white wine
• 200g potatoes, peeled and cut into cubes
• 2 tomatoes, chopped
• 200ml single cream

Heat half the butter in a saucepan and soften half the onion, half the garlic and half the parsley for five minutes. Add the wine and bring to the boil, add mussels, stir and cook, covered until al the shells have opened. Drain, reserving the liquid. Heat the remaining butter, add the rest of the garlic, onion and parsley and cook for five minutes until softened. Add the potatoes, tomatoes and all of the reserved cooking liquid. Cover and cook for 10 minutes until the potatoes are soft. Whizz the mixture in a blender until smooth and return to the pan with the cream and bring to the boil. Remove the mussels from their shells, reserving eight in their shells, and add to the pan. Cook for a further two minutes and serve garnished with the mussels in their shells.