Name: French mussel soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 1 carrot, peeled, finely chopped; 1 celery stalk, finely chopped; 1 teaspoon curry powder; 1/2 teaspoon cayenne pepper; 1 1/2 cup dry white wine; 1 1/2 cup campbell's real fish stock; 1 kilogram mussels, scrubbed, beards removed; 1/2 cup crème fraîche; 1/2 cup parsley, chopped; thin oven fries, to serve

French mussel soup

Mussel soup is a light flavoursome meal to enjoy for seafood lovers!

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

1 carrot, peeled, finely chopped

1 celery stalk, finely chopped

1 teaspoon curry powder

1/2 teaspoon cayenne pepper

1 1/2 cup dry white wine

1 1/2 cup campbell’s real fish stock

1 kilogram mussels, scrubbed, beards removed

1/2 cup crème fraîche

1/2 cup parsley, chopped

thin oven fries, to serve

Method

1.Heat oil in a large, heavy-based saucepan on medium. Sauté onion carrot and celery 4-5 minutes, until tender. Stir in curry powder and cayenne. Cook, stirring, 1 minute, until fragrant.

2.Add wine and bring to the boil. Boil, uncovered, 4-5 minutes, until liquid reduces by half. Add stock and return to the boil.

3.Add mussels. Cook, covered, 2-3 minutes, shaking pan occasionally until shells open. Mix in crème fraîche and parsley. Bring to a simmer, stirring.

4.Divide mussels among large serving bowls. Ladle soup over. Serve accompanied with fries.

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