Ingredients

Method

• 4 cups chicken or vegetable stock
• 4 medium cooked beetroot
• 1 cup buttermilk
• 100 g butter, optional
• 24 smoked mussels, drained

Method

Ingredients

In a processor, blend stock and beetroot until smooth. Transfer to a saucepan.
Bring to a boil and reduce heat. Add buttermilk and butter, if using, and simmer for two minutes.
Add more buttermilk or chicken stock if the consistency is too thick.
Add mussels and season with salt and freshly ground black pepper. Serve warm.