Green Lipped Mussel, Horopito & Spinach Soup

 

Serves 4

 

Ingredients
 

• 3 tbsp olive oil

• 50g butter

• 500g Green-lipped Mussel meat, roughly chopped

• 3 cups spinach leaves, washed and roughly chopped

• 2 tbspn horopito (bush pepper)

• 500mls fish stock

• 100mls full cream milk

• 100mls fresh cream

• manuka smoked sea salt to taste

• freshly ground black pepper to taste

• 2 tbsp fresh parsley, chopped

• 1 tbsp lemon infused olive oil

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Method

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1. Place a heavy bottomed pot onto a medium heat add olive oil and butter and melt. Add Mussels, spinach leaves and horopito. Cook for a couple of minutes.

2. Slowly add the fish stock to the pan and stir in well. Bring back up to a simmer.

3. Puree either with a stick blender or food processor. Return to the pot (if using a food processor) and bring soup to a simmer, adding milk and three quarters of the cream.

4. Adjust the flavours and seasoning by adding manuka-smoked sea salt and freshly ground black pepper. Add more horopito to taste.

5. Serve in bowls with the remainder of the cream drizzled over, with a sprinkle of chopped parsley and a dash of lemon infused olive oil on top.

 

An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.

 

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