Serve this flavourful soup with lots of crusty bread to mop up the sauce.
15 g butter
125 ml spring onion, sliced thinly
5 ml crushed garlic
800 g mussels in the half shell
10 ml corn flour
250 ml cream or coconut milk/cream
125 ml dry white wine
2.5 ml salt
freshly ground black pepper
parsley, finely chopped
- Melt the butter in a large saucepan over a medium heat.
- Add the spring onion and garlic and stir-fry over a medium heat.
- Tranfser the wine, salt and black pepper to the saucepan.
- Combine the corn flour and a little of the cream in a small mixing bowl and make a paste.
- Transfer the cream mixture to the saucepan and add the wine.
- Cook while stirring until the sauce has thickened.
- Add the mussels to the saucepan and increase the heat to high.
- Cook for a minute or two, then turn down the heat to a simmer to heat through the mussels.
- Taste the sauce and adjust the seasoning if necessary.
- Serve the mussels with lemon wedges and crusty bread to mop up the sauce.
Order fresh mussels (pictured above) from a fish monger and cook as follows;
- Wash the mussels under cold, running water in a colander in the basin. You might need to use a brush to get off any sand or grit. Also remove the hairy beard that sticks out of the shell.
- Transfer the mussels to a steamer and steam the mussels for five minutes.
- Transfer the mussels to a colander and discard any mussels that are still closed.
- Add the mussels to the sauce at step 6.
Photo credit: https://foodsogoodmall.com