Tomato, chilli and mussel soup
Mussels are something Bill Granger doesn’t tend to choose mid-week, but has no idea why so has included an easy recipe in his new book Bill’s Italian Food. He says they’re not expensive and are quick to cook, especially now we can buy them cleaned from the supermarket. Use sweet, ripe tomatoes here; he likes to mix a few varieties of different shapes and colours.
Serves four
Ingredients
1.5kg mixed tomatoes, large ones halved
small bunch thyme
3 tablespoons olive oil
3 shallots, chopped
1 fennel, thinly sliced, fronds reserved
2 garlic cloves, thinly sliced
2 red chillies, chopped
400g tin diced tomatoes
180ml (3/4 cup) dry white wine
1kg mussels, de-bearded and scrubbed
500ml (2 cups) fish stock, heated
Method
Preheat the oven to 220°C. Place the fresh tomatoes in a large roasting tin and scatter with the thyme.
Drizzle with 2 tablespoons of the olive oil and season with sea salt. Roast for 20–25 minutes, until soft and juicy.
Heat the remaining tablespoon of oil in a large saucepan with a lid, over medium heat.
Add the shallots, sliced fennel, garlic and chilli and cook for 5 minutes.
Stay informed, daily
Tip in the tinned tomatoes, wine and half the roasted tomatoes and simmer gently for 5 minutes.
Increase the heat to high and add the mussels. Cover with the lid, shake the pan and allow to steam for 3 minutes, or until the mussels open. Discard any that do not open.
Pour in the hot fish stock, gently fold through the remaining roasted tomatoes and serve topped with the fennel fronds.
This recipe has been supplied from Bill Granger’s new cookbook Bill’s Italian Food.
