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.