A warming soup for a cold day! Mussels are a great source of potassium and vitamin B12. This dish is suitable for coeliacs.
Mussels in Creamy Sauce 500 g
Fish Stock 1 l
Potatoes (cut into sugar-cube pieces) 500 g
Mixed Fish 200 g
Parsley 2 g
1. Drain the sauce from the mussels into a large saucepan and add the stock. Tip in the potatoes, cover and bring to the boil. Once boiling, take off the lid and simmer for about 12 mins or until the potatoes are very tender.
2. Meanwhile, cut the fish into large chunks and roughly chop the parsley. Stir the fish and mussels into the soup, then bring back to a simmer for about 3 mins or until the fish has changed colour and flakes easily. Stir in most of the parsley, then serve scattered with the rest of the parsley.
Submit a review