
Nigel Slater
This clean-tasting herby broth by Nigel Slater has plenty of aromatic flavours - ideal as a winter warming treat
This clean-tasting herby broth by Nigel Slater has plenty of aromatic flavours - ideal as a winter warming treat
Hot mussel soup
Method
2. Tip the mussels into a large, heavy pot over a high flame and add a splash of water. Cover them tightly with a lid and let them steam for a minute or two, until their shells are just open and the mussels are quivering and juicy. Remove them from the heat the second they are ready.
3. Bring the stock to the boil. Cut the chilli in half, remove its seeds and chop the flesh very finely, then put it in with the stock, together with the lime juice, a pinch of salt and the same of sugar. Turn the stock down to a simmer.
4. Remove the mussels from their cooking liquor, pull the flesh
from the shells and drop it into the pan of stock, with a little of the mussel juices. Roughly chop the coriander leaves and stir them into the hot soup.
Prep:
30 min
Cook: 10 min
Cook: 10 min
Ingredients
1kg Mussels, in their shells800ml light chicken stock, vegetable stock
1 small hot red chillies
2 limes, juice only
sea salt
Sugar
1 handful coriander leaves
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