| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Super1 |
4 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Dry white wine |
| 1 |
ts |
Chile paste; (sambal oelek) |
| 2 |
tb |
Lemon juice |
| 2 |
|
Cloves garlic; crushed |
| 500 |
g |
Mussels; scrubbed and beards |
|
|
Removed |
| 1 1/2 |
c |
Thickened cream |
| 1 |
tb |
Chopped fresh dill |
|
|
Freshly ground black pepper |
INSTRUCTIONS
1. Place wine, chilli paste, lemon juice and garlic in a large
saucepan and bring to the boil. Add mussels. Cook for 5 minutes.
Discard any unopened mussels. Remove mussels from liquid and set
aside.
2. Strain liquid through a fine sieve and return to a clean pan. Stir
cream into wine mixture and bring to the boil. Reduce heat and simmer
for
10 minutes
3. Remove mussel meat from shells and stir into soup mixture. Add
dill and season with black pepper. Serve immediately.
Recipe by: Super Food Ideas (Aussie Magazine)
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