Green Lipped Mussel, Horopito & Spinach Soup
Serves 4
Ingredients
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3 tbsp olive oil
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50g butter
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500g Green-lipped Mussel meat, roughly chopped
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3 cups spinach leaves, washed and roughly chopped
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2 tbspn horopito (bush pepper)
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500mls fish stock
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100mls full cream milk
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100mls fresh cream
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manuka smoked sea salt to taste
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freshly ground black pepper to taste
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2 tbsp fresh parsley, chopped
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1 tbsp lemon infused olive oil
Method
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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.
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Slowly add the fish stock to the pan and stir in well. Bring back up to a simmer.
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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.
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Adjust the flavours and seasoning by adding manuka-smoked sea salt and freshly ground black pepper. Add more horopito to taste.
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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.
