Iceberg Select™ Mussel Soup

Iceberg Select™ Mussel Soup
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  1. 1 kg (2¼ lb) Iceberg Select™ mussels in shells, scrubbed
  2. 2 tablespoons extra virgin olive oil
  3. 1 onion, finely chopped
  4. 2 garlic cloves, finely chopped
  5. 2 leeks, thinly sliced
  6. 3 celery sticks, thinly sliced
  7. 2 carrots, diced
  8. 400 g (14 oz) potatoes, peeled and cut into small cubes
  9. 900 ml (1½ pints) vegetable stock, preferably home-made light
  10. 150 ml (5 fl oz) dry white wine
  11. 1 tablespoons lemon juice
  12. 1 bay leaf
  13. 1 sprig of fresh thyme
  14. 4 tablespoons chopped parsley
  15. 2 tablespoons snipped fresh chives
  16. Ssalt and pepper
  1. Discard any broken shells or shells that do not close when tapped. Put the wet mussels into a clean saucepan and cover tightly. Cook over medium heat for 5-6 minutes, shaking the pan occasionally. Check that the mussels have opened. Discard any unopened mussels.
  2. Drain the mussels, reserving the juices that have come from the shells. Reserve a few mussels in their shells for garnish.
  3. Remove the remainder from their shells and set aside. Discard the shells and any unopened mussels.
  4. Heat the oil in the rinsed-out saucepan. Add the onion, garlic, leeks, celery and carrots, and cook gently for 5–10 minutes, stirring frequently, until the vegetables are softened but not browned. Add the potatoes, stock, wine, reserved juices from the mussels, lemon juice, bay leaf, thyme and salt and pepper to taste. Bring to the boil, then reduce the heat to low. Cover the pan and simmer the soup gently for 20–30 minutes or until all the vegetables are tender.
  5. Remove the bay leaf and thyme, then add the shelled mussels, parsley and chives to the pan. Heat gently for about 1 minute. Do not allow the soup to boil or cook for any longer than this or the mussels will become tough and shrink.
  6. Ladle the soup into warm bowls and garnish with the reserved mussels.
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