Mussel soup with basil pesto

1 servings

Ingredients

Quantity Ingredient
Good handful of basil leaves
4 tablespoons Olive oil
400 grams Mussels cleaned
4 fluid ounce Water
2 Garlic cloves; crushed
1 tablespoon Chopped fresh parsley
1 teaspoon Whole cumin seeds
1 Tomato; de-seeded and
; chopped
1 tablespoon Tomato puree
1 teaspoon Thyme leaves
1 pint Vegetable stock
Splash of double cream to serve

Directions

1 Blend the basil leaves with the olive oil. Put the mussels in a large pan with the water, 1 clove garlic and the thyme. Bring to the boil and allow the mussels to open.

2 Remove the mussels from their shells, but reserve the cooking liquor.

Toast the cumin seeds in a small frying pan. Saute the remaining garlic clove and then add the tomato.

3 Add the toasted cumin seeds, tomato puree and thyme leaves. Stir well.

Pour over the vegetable stock and ½ the mussel cooking liquor.

4 Liquidise and return to the heat. Serve with the shelled mussels, and top with the basil pesto and a swirl of cream.

Converted by MC_Buster.

Per serving: 844 Calories (kcal); 62g Total Fat; (64% calories from fat); 14g Protein; 62g Carbohydrate; 5mg Cholesterol; 3332mg Sodium Food Exchanges: 3½ Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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