Curried Mussel Soup Recipe by Catherine Fulvio
Recipe by Catherine Fulvio.
Ingredients
| 1 kg | fresh mussels | |
| 2 tbsp | 30 ml | butter (for broth) |
| 1 | medium onion, finely diced | |
| 2 | garlic cloves, crushed | |
| 1 | medium red chilli, deseeded and finely diced | |
| ½ | fennel bulb, finely sliced | |
| 100 ml | dry white wine | |
| 400 ml | vegetable stock (for broth) | |
| 3 tbsp | 45 ml | butter (for soup) |
| 4 tbsp | 60 ml | flour |
| 1 tsp | 5 ml | Madras curry powder |
| 400 ml | vegetable stock (for soup) | |
| 4 tbsp | 60 ml | sherry |
| 200 ml | double cream | |
| — | salt and freshly ground black pepper |
Instructions
Make the broth
- Clean the mussels by scrubbing or scraping the shells under cold running water to remove seaweed, barnacles and mud. Pull away any 'beards' hanging from the mussels. Then drain them and discard any that are cracked or have opened.
- Melt the butter in a large saucepan over a medium to high heat. Add the onion, garlic and chilli and sauté for 4 to 5 minutes. Add the fennel and simmer for a further 2 minutes.
- Pour in the white wine and bring to the boil. Stir in the vegetable stock and bring to the boil again before adding the mussels.
- Cover with a tight-fitting lid and cook for 2 to 3 minutes, shaking the saucepan occasionally, until the mussels are open.
- Strain the mussels, keeping the broth. Scoop the mussels out of their shells and place in a bowl. Discard any that remain closed.
Make the soup
- Put the butter, flour and curry powder into a large saucepan over a medium heat and stir well before adding the vegetable stock and the mussel broth.
- Keep stirring until it thickens slightly. Add the sherry and cream and stir well.
- Return the mussels to the saucepan and heat through. Check the seasoning, adding salt and a little freshly ground black pepper to taste.
- To prepare the topping, combine all the ingredients.
- To serve, ladle the soup into warm bowls. Top with the finely chopped vegetables and garnish with a little sour cream.