Name: Mussel and celery soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 kilogram blue or black mussels; 1/3 cup (80ml) extra virgin olive oil; 4 clove garlic, finely chopped; 1/2 teaspoon chilli flakes; 4 large celery stalks, thinly sliced; 3/4 cup (185ml) dry white wine; 500 gram roma tomatoes, peeled, chopped, juice reserved; 1/3 cup chopped parsley

Mussel and celery soup

Enjoy a bowl of these fragrant mussels with crusty bread and a glass of wine for an indulgent, cosy dinner.

Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

2 kilogram blue or black mussels

1/3 cup (80ml) extra virgin olive oil

4 clove garlic, finely chopped

1/2 teaspoon chilli flakes

4 large celery stalks, thinly sliced

3/4 cup (185ml) dry white wine

500 gram roma tomatoes, peeled, chopped, juice reserved

1/3 cup chopped parsley

Method

1.Wash and scrub mussels. Pull away beards and rinse well. Discard any mussels that are open or that don’t close when touched.

2.Heat oil, garlic and chilli in a large saucepan and cook for 1 minute on medium, until garlic just starts to colour. Stir in celery and cook for 2 minutes. Add wine and cook for 2 minutes. Stir in tomato with reserved juice and simmer for 4 minutes.

3.Increase heat to high and add mussels. Cook for 5-7 minutes, covered, until mussels open. Shake pan once or twice during cooking and discard any mussels that do not open. Stir in parsley and serve immediately.

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