Fresh mussels are not widely available in shops here. Therefore, whenever I go shopping and see them at the counter, I buy them straight away. As you may know from my earlier posts, I am still a rookie as far as mussel recipes are concerned because I have prepared them only in two ways so far: with white wine and pasta.
That’s why when I bought them last time, I wanted to make them differently and cooking a mussel soup with vegetables seemed to be an idea worth pursuing. And it certainly was as a result proved it – this soup was a hit: a delightful taste of mussels, loads of vegetables, some of them softer but other ones, like pepper and celery, wonderfully crunchy. Plus also all the warm colors of the ingredients. We all loved it, and I will make this mussel soup with vegetables (many times) again!
*In the original recipe double cream was used. I used single cream that worked very well but to make sure it doesn’t split when you add it to the soup, you should at first add a few spoons of the liquid to the cream, mix it well and only then add to the soup while stirring it.
The above dish is based on a recipe from “The New Fish Cooking Encyclopedia” by Kate Whiteman
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