New Zealand Seafood Recipes
PUREED TOMATO SOUP WITH GREENSHELL MUSSELS
Ingredients
Preferred measurement of units
Serves 4
2 dozen mussels
1 large onion, roughly chopped
1 garlic clove, crushed
½ stick celery, sliced
1 fennel bulb - with green tops, chopped reserve tops for garnish
½kg18 oz tomatoes, roughly chopped
½ cup wine cup
½ cup court bouillon
Salt and pepper
100g3.5 oz butter
1 tsp paprika
Method
Steam the mussels in the court bouillon. Retain the court bouillon.
In a medium sized pot, melt the butter & cook the onion & garlic for 5 minutes with the paprika. Add the fennel, celery & tomatoes then cook a further 5 minutes. Add the wine, court bouillon & salt & pepper then simmer for 20 minutes.
Purée all in a food processor, bring back to the heat with the mussels & serve.
In a medium sized pot, melt the butter & cook the onion & garlic for 5 minutes with the paprika. Add the fennel, celery & tomatoes then cook a further 5 minutes. Add the wine, court bouillon & salt & pepper then simmer for 20 minutes.
Purée all in a food processor, bring back to the heat with the mussels & serve.
Mussel
Omega 3: Good Omega-3
Color when cooked:
- Shell
Flesh:
- Shellfish
Cooking Methods:
- Bake
- BBQ
- Fry
- Curry
- Marinate
- Microwave
- Soup/chowder
- Smoke
- Steam
- Sushi / raw