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Receta Mussel Soup With Basil Pesto
by Global Cookbook

Mussel Soup With Basil Pesto
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Ingredientes

  •     Good handful of basil leaves
  • 4 Tbsp. Extra virgin olive oil
  • 400 gm Mussels cleaned
  • 4 fl ounce Water
  • 2 x Garlic cloves, crushed
  • 1 Tbsp. Minced fresh parsley
  • 1 tsp Whole cumin seeds
  • 1 x Tomato, de-seeded and minced
  • 1 Tbsp. Tomato puree
  • 1 tsp Thyme leaves
  • 1 pt Vegetable stock
  •     Splash of double cream to serve

Direcciones

  1. 1 Blend the basil leaves with the extra virgin olive oil. Put the mussels in a large pan with the water, 1 clove garlic and the thyme. Bring to the boil and allow the mussels to open.
  2. 2 Remove the mussels from their shells, but reserve the cooking liquor.
  3. Toast the cumin seeds in a small frying pan. Saute/fry the remaining garlic clove and then add in the tomato.
  4. 3 Add in the toasted cumin seeds, tomato puree and thyme leaves. Stir well.
  5. Pour over the vegetable stock and 1/2 the mussel cooking liquor.
  6. 4 Liquidise and return to the heat. Serve with the shelled mussels, and top with the basil pesto and a swirl of cream.