Serves 4 (as a starter)
- 2 tbsp Butter
- ½ Onion, finely diced
- ½ leek, finely sliced (only white and pale green part)
- ½ large carrot, finely diced
- 1 clove garlic
- ¼ tsp turmeric or saffron
- Salt and pepper to taste
- 1/3 tin of plum tomatoes
- 1 cup fish stock
- 80ml White Wine
- 60ml cream
- 4 tins Goldcrest Smoked Mussels
- 1 tbsp chopped dill
Method
- In a pan, heat the butter over medium heat.
- Sauté the onion, garlic, leeks and carrot until soft, about 2-3 mins.
- Season with salt and pepper and add the turmeric.
- Reduce the heat and add the tomatoes, simmering for about 10 minutes.
- Next add the fish stock and wine, bring to the boil and then lower and simmer for 5 minutes.
- Finally add the cream and mussels, continue to cook and stir for a few minutes until the mussels are warmed through.
- Garnish with fresh dill when serving.