Butternut Pumpkin and Mussel Soup
As seen in 'Matt Moran's Cookbook' page 32
5 minutes prep.
30 minutes cooking
- 120 g crème fraiche
- Chives (finely chopped)
- Steamed mussels
- 30 ml olive oil
- 1 onion
- 2 garlic cloves (crushed)
- 4 sprigs thyme
- 1 bay leaf
- 1.2 kg mussels (cleaned and bearded)
- 200 ml white wine
- 50 ml Olive oil
- 50 g butter
- 1 onion (finely chopped)
- Nutmeg ground (pinch)
- 1.5 kg butternut pumpkin (1cm dice)
- 300 ml reserved mussel liquid (see above)
- 1 litre chicken stock
- Salt and pepper
- To prepare the mussels, finely chop the onion and then heat the olive oil in a large saucepan. Add the onion, garlic, thyme and bay leaf to the saucepan and stir.
- Add the mussels and white wine and cover. Steam the mussels for 2 – 3 minutes or until the mussels are just opened shaking the pan occasionally. Strain the mussels reserving the liquid, and allow them to cool.
- This should give you 300 ml of cooking liquid. Then remove the mussels from the shell and place to one side.
- Over low heat, melt the butter with the olive oil in a large saucepan then add the onion and nutmeg and cook till translucent. Add the pumpkin to the saucepan and cover with the mussel liquid and boiling chicken stock.
- Cover the saucepan and simmer for 30 minutes.
- Puree the soup and then strain it through a fine sieve season to taste.
- Pour the soup into the bowls and top with the steamed mussels and a spoon of crème fraiche then sprinkle with the chopped chives.