Recipes for starters & light meals

Root vegetable

Spiced parsnip soup

40 minutes

Kelp, wakame and mussel broth

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

20 black mussels, on the shell
150 g kelp or kombu, coarsely diced (if you use kelp you've collected, be sure to wash it thoroughly)
1 onion, finely sliced
2 T bonito flakes (optional)
3/4 cup sake or white wine
1 x 5 cm ginger piece
2 garlic cloves, sliced
30 g wakame, soaked
1 cup cream
1 T miso paste

Method

Place the mussels, kelp, onion and bonito flakes, if using, into a large saucepan over a medium to high heat.

Toss in the pan, then add the sake or white wine, ginger, garlic and miso paste. Cover with a lid and toss a bit more.

Steam lightly for a minute or so before adding the remaining ingredients. Cover with the lid again. Simmer for a further 5 minutes until all the mussel shells have opened and the broth has become fragrant.

The mussels should be plump and silky, so take care not to overcook them. Discard any mussels that do not open.

Cook’s note: When cooking mussels, get the pan red hot and take them off the heat as soon as they open.

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Kelp, wakame and mussel broth

Kelp, wakame and mussel broth

Ingredients

Method