Mussel, buttercup and apple soup
Photo by Tamara West
For a dinner in a dash, Warren thinks mussels.
|2||Granny Smith apples|
|1 tsp||Ground cumin|
|1 tsp||Ground turmeric|
|1 tsp||Garam masala|
|1 Tbsp||Olive oil, plus a little extra to sprinkle|
|3 cloves||Garlic, chopped|
|24||Mussels, cleaned and in their shells|
|1 to taste||Lemon juice|
|1 to serve||Fresh chives, chopped|
|1 to serve||Crusty bread|
- Peel and chop buttercup, granny smith apples and onion. Spread on to a baking paper-lined oven tray and sprinkle over ground cumin, turmeric and garam masala or use 1 Tbsp curry powder. Sprinkle over a little olive oil and roast at 200C until tender.
- Heat 1 Tbsp olive oil in a large saucepan. Add garlic and mussels and stir until mussels open. Add beer, cover and steam until mussels are cooked. Remove mussels from shells and chop them into pieces. Strain cooking liquor through a fine sieve.
- In a blender, blitz the roasted vegetables with the cooking liquor (approx 2½ cups) until smooth. Reheat with chopped mussels and season to taste with lemon juice, salt and pepper. Serve with a sprinkle of chopped chives and crusty bread.
Check out Warren's other mussel and clam recipes