- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- No added sugar
This creamy mussel soup is bursting with vibrant flavours that are irresistible.
- Serves6
- Cook time45 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1/4 x 450g pkt Coles Kitchen Garlic Baguette Twin Pack
- 1 tbs olive oil
- 2 tsp finely grated lemon rind
- 2 salt-reduced chicken stock cubes
- 30g salted butter
- 1 leek, pale section only, thinly sliced
- 1 large thyme sprig
- 1kg pkt Coles Fresh Blue Mussels (from the deli), drained
- 1/2 cup (125ml) pouring (pure) cream
- 1/3 cup dill sprigs
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Place the garlic bread on a baking tray and cook following packet directions. Cut the garlic bread into slices and place, cut-side up, on the tray. Return to the oven and bake for a further 15 mins or until crisp. Set aside to cool completely.
Step 2
Place the garlic bread in a food processor. Process until coarse crumbs form. Heat the oil in a frying pan over medium heat. Add the breadcrumbs and cook, stirring, for 3-4 mins or until light golden. Transfer to a plate and set aside for 5 mins to cool. Add the lemon rind. Season and toss to combine.
Step 3
Dissolve the stock cubes in 5 cups (1.25L) hot water. Heat the butter in a large saucepan over medium heat. Add the leek and thyme. Cook, stirring, for 4 mins or until soft. Add the chicken stock and bring to a simmer. Add the mussels. Cover and cook for 5 mins or until the mussels open. Use a slotted spoon to transfer the mussels to a large heatproof bowl (discard any unopened mussels). Cover to keep warm. Stir the cream into the broth over medium heat. Season with pepper. Carefully remove the thyme sprig.
Step 4
Divide soup and mussels among bowls. Top with the dill sprigs and crumb mixture to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Make the most of the leftover dill and green leek tops by adding them to Mini Leek Frittatas.
Creamy mussel soup with garlic crumb
- Serves6
- Cook time45 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1/4 x 450g pkt Coles Kitchen Garlic Baguette Twin Pack
- 1 tbs olive oil
- 2 tsp finely grated lemon rind
- 2 salt-reduced chicken stock cubes
- 30g salted butter
- 1 leek, pale section only, thinly sliced
- 1 large thyme sprig
- 1kg pkt Coles Fresh Blue Mussels (from the deli), drained
- 1/2 cup (125ml) pouring (pure) cream
- 1/3 cup dill sprigs
Description
This creamy mussel soup is bursting with vibrant flavours that are irresistible.
Method
Step 1
Preheat oven to 200°C. Place the garlic bread on a baking tray and cook following packet directions. Cut the garlic bread into slices and place, cut-side up, on the tray. Return to the oven and bake for a further 15 mins or until crisp. Set aside to cool completely.
Step 2
Place the garlic bread in a food processor. Process until coarse crumbs form. Heat the oil in a frying pan over medium heat. Add the breadcrumbs and cook, stirring, for 3-4 mins or until light golden. Transfer to a plate and set aside for 5 mins to cool. Add the lemon rind. Season and toss to combine.
Step 3
Dissolve the stock cubes in 5 cups (1.25L) hot water. Heat the butter in a large saucepan over medium heat. Add the leek and thyme. Cook, stirring, for 4 mins or until soft. Add the chicken stock and bring to a simmer. Add the mussels. Cover and cook for 5 mins or until the mussels open. Use a slotted spoon to transfer the mussels to a large heatproof bowl (discard any unopened mussels). Cover to keep warm. Stir the cream into the broth over medium heat. Season with pepper. Carefully remove the thyme sprig.
Step 4
Divide soup and mussels among bowls. Top with the dill sprigs and crumb mixture to serve.