Tomato Soup with Black Mussels and Herbs

Purchase the fresh mussels from one of the Blue Island Fish Markets

Get all the ingredients ready:

1. Cook the mussels

2. Make the tomato soup

3. Serve 

Method:

Fry the onions and garlic in a saucepan with olive oil, over a high heat until they are soft. Then add the mussels and stir. Add the wine, cover the pan and cook for 2 – 3 minutes until the mussels are cooked and opened. Throw away any mussels that don’t open.

Remove the mussels and put them into a bowl. Put the tomatoes, the potatoes, oregano, dried basil, salt and pepper in the saucepan. Stir well and add the tomato paste and vegetable stock.

Boil for 30 minutes over a medium heat until all the ingredients are reduced and softened. Then add the fresh basil leaves. With a hand blender mix the soup until it has a smooth and velvety texture.

Next, remove half of the mussels from their shells and add them into the soup. If necessary, season with salt and pepper.

Serve on a plate. On top put a few mussels in their shells, croutons, fresh basil and a little olive oil.