Serves 4
Embrace the winter soup season and try a flavour that's outside of the box. This Mussel, Buttercup and Apple Soup is perfect for those cosy evenings when you're craving something unique and comforting - the Mussels are even steamed in beer!
Ingredients:
1 Buttercup pumpkin
2 Granny Smith apples
1 Onion
1 tsp Ground cumin
1 tsp Ground turmeric
1 tsp Garam masala
1 Tbsp Olive oil, plus a little extra to sprinkle
3 cloves Garlic, chopped
1kg Omega Mussels
1 bottle Beer
Lemon juice, to taste
Fresh chives, chopped (for serving)
Crusty bread (for serving)
Method:
Peel and chop pumpkin, apples, and onion. Spread on a baking paper-lined tray, sprinkle with spices and olive oil, and roast at 200°C until tender.
Heat olive oil in a large saucepan. Add garlic and mussels, and stir for a couple of minutes. Pour in beer, cover, and steam until mussels are heated through. Remove mussels from shells, chop them into pieces, and strain cooking liquid through a sieve.
In a blender, blitz roasted vegetables with the cooking liquid until smooth. Reheat with chopped mussels, season with lemon juice, salt, and pepper.
Serve with chopped chives and crusty bread. Enjoy the rich flavours and warmth!
Image and recipe adapted from www.nzherald.co.nz.
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