Mussel and Fennel Soup

A beautiful combination, this is somewhere between a soup and a 'stew' of mussels.
They say mussels should only be eaten in months with an 'r' in the name, but that's untrue. Mussels are available year round.

Serves 2

Ingredients
2 kg pack mussels
2 fennel bulbs
2 cloves garlic
1 bunch flat leaf parsley
1 large onion
1 tin chopped tomatoes
1 sourdough roll
olive oil
splash of white wine
salt and pepper

Method

Thinly slice the fennel. Finely chop the garlic, parsley stalks and onion. Open the pack of mussels and place in a bowl of cold water. After a few minutes, check to see if there are any open mussels. If so, discard them.

Slice the sourdough roll and fry in a frying pan with 2 tablespoons olive oil until a light golden brown.

Heat 3 tablespoons olive oil in a large pot and add all the chopped vegetables and sweat for 5-7 minutes. Add a splash of white wine and the tinned tomatoes and bring to the boil. Add the mussels to the pot and place on the lid. Cook for 5 minutes until the mussels have opened, shaking the pan after about 2 minutes.

Add salt, pepper and 2 tablespoons olive oil to the soup. Divide between 2 bowls. Scatter with finely chopped parsley and serve with the fried bread.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Klik hier voor het recept in Nederlands.


Thai Style Mussels

Serves 4

Ingredients
3 Tablespoons sunflower oil
4 kg mussels
5 cm piece fresh ginger, finely chopped
2 cloves garlic, finley chopped
1 stalk lemon grass, hard outer layer removed and finley sliced
3 Tablespoons Thai green curry paste
400 ml coconut milk
fish sauce to taste (optional)
1 small bunch basil
1 small bunch coriander
2 limes
2 red chillies, finely sliced

Method
Place the mussels in a bowl of cold water. Discard any open ones.

Heat a large pot over medium heat with 3 tablespoons sunflower oil. Add the garlic,  ginger and lemon grass and fry for a about 2 minutes. Add the curry paste and fry for another 1 minute.

Drain the mussels and add them along with the coconut milk to the pot. Cover with a lid and bring to the boil. Cook the mussels for about 3 -5 minutes or until they are all open. Shake the pot gently every so often to ensure that the mussels cook evenly. Season with fish sauce, if you wish, according to your taste.

Pick the basil and coriander leaves. Squeeze the juice of 1 lime into the mussels and stir well. Scatter the basil, coriander and red chilli over the mussels and serve with the remaining lime cut into wedges.

Delicious served with crispy bread or rice to mop up the juices.

If you're looking for a dessert to follow the mussels, try the Pineapple with Minted Sugar.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Wine advice: Iphöfer Kronsberg Scheurebe - Kabinett Trocken