Ingredients

Method

• 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

Ingredients

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.