GP recipe: Smoked mussel soup

At the restaurant we serve a small demitasse cup of soup as an appetiser to our guests and, because we now have many returning customers, we try to change the soup regularly.

Here is one of our most recent offerings, which has the subtle and appealing flavour of smoked mussels, and which provides a sophisticated start to any meal.

Our smoked mussels come from Orkney, but any good fishmonger should be able to source them for you.

For 4 small portions
8 smoked mussels
150ml white wine
100ml chicken stock
80ml double cream
1 shallot, peeled and finely chopped
Sea salt and freshly ground black pepper to taste

1 Place the chopped shallot, white wine and chicken stock in a small saucepan over a medium flame and heat until reduced by half.

2 Add the cream and reduce further.

3 Pass through a sieve into the bowl of a blender.

4 Now add the mussels and blend on high speed for a few minutes until completely smooth. Once blended, the puréed mussels will help thicken the soup.

5 Transfer the contents to a fresh saucepan and reheat gently. Season to taste and serve at once.


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