Butternut Pumpkin and Mussel Soup

As seen in 'Matt Moran's Cookbook' page 32

5 minutes prep.

30 minutes cooking

Serves 8

Ingredients

  • 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

Method

 
  1. 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.
  2. 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.
  3. This should give you 300 ml of cooking liquid. Then remove the mussels from the shell and place to one side.
  4. 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.
  5. Cover the saucepan and simmer for 30 minutes.
  6. Puree the soup and then strain it through a fine sieve season to taste.
To serve
  1. Pour the soup into the bowls and top with the steamed mussels and a spoon of crème fraiche then sprinkle with the chopped chives.
  2. Enjoy!
RECIPES

Butternut Pumpkin and Mussel Soup

As seen in 'Matt Moran's Cookbook' page 32

5 minutes prep.

30 minutes cooking

Serves 8

Ingredients
Method

Ingredients

  • 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

Method

 
  1. 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.
  2. 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.
  3. This should give you 300 ml of cooking liquid. Then remove the mussels from the shell and place to one side.
  4. 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.
  5. Cover the saucepan and simmer for 30 minutes.
  6. Puree the soup and then strain it through a fine sieve season to taste.
To serve
  1. Pour the soup into the bowls and top with the steamed mussels and a spoon of crème fraiche then sprinkle with the chopped chives.
  2. Enjoy!
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