Home
Recipes
Starters & Light meals

Lentil recipes

Lentil, tomato and falafel soup

45 minutes

Flapjack recipes

Pumpkin flapjacks with butterscotch sauce

30 minutes

Prawn, chicken and leek terrine

40 minutes

Fish recipes

Dressed herring fillets on rye

Seafood recipes

Fresh pea soup with smoked peppered mackerel

10 minutes

Risotto recipes

Mozzarella and ham risotto cakes

45 minutes

Caprese salad sixteen82

Root vegetable

Baby marrow and tomato soup with mustard-and-celeriac remoulade

35 minutes

Wholesome chicken noodle broth

40 minutes

Soup recipes

Chorizo, bean and smoked paprika chilli soup

30 minutes

Soup recipes

Sweet potato, coconut and ginger soup

40 minutes

Mussel chowder served with cheese muffins

40 minutes

Mussel chowder served with cheese muffins

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

1 T butter
1 T olive oil
4 baby leeks, sliced
3 cloves garlic, thinly sliced
2 potatoes, peeled and sliced
1 kg fresh mussels
1 cup white wine
½ cup cream
2 cups chicken stock
Sea salt and freshly ground black pepper
Fresh sage, fried in butter, to garnish

For the cheese muffins:

Butter, for greasing
31/4 cups grated strong Cheddar
2 cups cake flour
2 T baking powder
2 free-range eggs, beaten
3/4 cups milk

Method

Place a large saucepan over a medium to low heat. Add the butter and olive oil and, ,when warm, gently sauté the leek, garlic and potato slices until fragrant and softened (do not allow the ingredients to colour).

Add the mussels and turn up the heat. Stir-fry briefly before adding the white wine. Stir for a further minute or two before adding the cream and stock. Season to taste, then leave to simmer for 10 minutes.

Remove from the heat and, using a slotted spoon, remove the mussels from the broth. Discard the shells from half of the mussels and blend the plump coralcoloured flesh with the broth.

To serve, return the remaining shelled mussels to the broth and garnish with a few sprigs of fried sage. Partner with warm cheese muffins.

To make the cheese muffins: Preheat the oven to 220°C. Grease a muffin pan with a little butter or place paper muffin cups into its holes. Place 3 cups of the grated cheese, the flour and baking powder into a bowl and mix well.

Add the eggs and milk and stir until combined to form a soft, sticky dough – add more milk if needed. Spoon the mixture into the muffin pan and sprinkle over the remaining cheese.

Bake for 12 to 15 minutes, or until puffed up and golden. Remove from the heat and leave to cool.

TASTE’s take:

Freeze this soup as is or just freeze the base, leaving the addition of the fresh mussels for when it’s reheated. Note that the versatile base of this soup is also delicious tossed in pastas or as a foundation for curries.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Lentil, tomato and falafel soup

Pumpkin flapjacks with butterscotch sauce

Prawn, chicken and leek terrine

Dressed herring fillets on rye

Fresh pea soup with smoked peppered mackerel

Mozzarella and ham risotto cakes

Caprese salad sixteen82

Baby marrow and tomato soup with mustard-and-celeriac remoulade

Wholesome chicken noodle broth

Chorizo, bean and smoked paprika chilli soup

Sweet potato, coconut and ginger soup

Mussel chowder served with cheese muffins

Mussel chowder served with cheese muffins

Ingredients

Method