Mussels Served in a Spring Broth
Ingredients
2kg fresh mussels in the shell
3 cloves garlic
2 small chillies
1 onion
2-3 tablespoons olive oil
2 large potatoes
2 spring carrots
2 cups chicken or vegetable stock
6 spring onions
1 cup mixed sprigs parsley and oregano
salt and freshly ground black pepper
Description
Greenshell mussels are one of the best bargains on the market. They’re also a great export-earner for New Zealand. Here a large plateful of fresh, briny mussels is boosted with plenty of spring vegetables to make a filling broth.
Method
Scrub and debeard the mussels and set aside. Peel and crush the garlic and chop the chillies, discarding the seeds. Finely chop the onion. In a large stock-pot or pan, heat the oil. Add the garlic, chillies and onion to the oil and cook gently until soft. Peel the potatoes and carrots and cut into small dice. Add to the pan and continue to cook for two to three minutes. Add the stock and bring to a simmer.
Cook until the potatoes and carrots are tender. Add the mussels and continue to simmer the broth until the mussels all open and release their juices into the broth. Chop the spring onions and herbs and stir them in with salt and plenty of pepper. Ladle eight to 10 mussels per person into heated soup bowls and then several spoonfools of the broth over the mussels. Serve with crusty bread to mop up the juices.
Categories
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