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Mussel Soup


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Ingredients

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  • 250 g fish fillets
  • 1000 g water
  • 125 g white wine
  • 20 g flour
  • 40 g Butter
  • 1 tsp curry powder, (EDC or BC)
  • 440g can tomatoe in juice, drained juice reserved
  • 1 tablespoon Vege Stock Concentrate
  • 2 tablespoon tomato paste
  • 1 tablespoon fresh basil, chopped
  • 16-20 mussels, fresh, cleaned
  • salt and pepper to taste
  • chopped parsley, to garnish
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Recipe's preparation

    Fish Stock
  1. Add Fish and water to TM bowl and cook 15min//90/reverse/sp1

    Drain and reserve fish and stock

  2. Soup
  3. Melt butter 3 min/100/sp1

    Add curry powder and flour and saute 3 min/100/sp1

    Add remaining ingredients (except parsley) with fish stock in TM BowlPlace mussels in varoma dish and steam 15min/varoma/reverse/sp2

    Check that all mussels are open and set aside, steam longer if necessaary.Pour soup over reserved fish and seperate mussels, dsicarding shells.Serve with a lovely rustic bread.

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Tip

Adapted from the Edmonds cookbook Edition25 p64


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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