Ingredients
- Good handful of basil leaves
- 4 Tbsp. Extra virgin olive oil
- 400 gm Mussels cleaned
- 4 fl ounce Water
- 2 x Garlic cloves, crushed
- 1 Tbsp. Minced fresh parsley
- 1 tsp Whole cumin seeds
- 1 x Tomato, de-seeded and minced
- 1 Tbsp. Tomato puree
- 1 tsp Thyme leaves
- 1 pt Vegetable stock
- Splash of double cream to serve
scroll for more
Mussel Soup With Basil Pesto
Servings: 1
Directions
- 1 Blend the basil leaves with the extra virgin olive oil. Put the mussels in a large pan with the water, 1 clove garlic and the thyme. Bring to the boil and allow the mussels to open.
- 2 Remove the mussels from their shells, but reserve the cooking liquor.
- Toast the cumin seeds in a small frying pan. Saute/fry the remaining garlic clove and then add in the tomato.
- 3 Add in the toasted cumin seeds, tomato puree and thyme leaves. Stir well.
- Pour over the vegetable stock and 1/2 the mussel cooking liquor.
- 4 Liquidise and return to the heat. Serve with the shelled mussels, and top with the basil pesto and a swirl of cream.
scroll for more