Mussel Minestrone

Method

1. To cook the mussels pre-heat a heavy based pot on a medium – high heat.

2. Drain the mussels well. Add the white wine to the pot then immediately adding the mussels and place a tight-fitting lid on the pot.

3. Give the pot a little shake and leave to cook covered for 3 minutes.

4. Remove the lid, all the mussels should be cooked at this stage. Discard any that haven’t opened.

5. Tip the whole contents of the pot into a colander sitting on top of a bowl to catch all that mussel stock. Pass through a fine sieve to remove any grit that may have been released when cooking. Set aside.

6. Allow the mussels to cool slightly before picking each from their shells and setting them aside.

7. Begin to make the base of the soup. Heat the rapeseed oil and sweat the onion, celery and carrot for 3 minutes. Add the garlic and sweat for a further 2 minutes. Season with black pepper and sea salt.

8. Next add the diced courgette and sweat for 1 minute before adding the reserved mussel stock and fish stock. Bring the soup to the boil.

9. Whilst the soup is coming to the boil place the chopped kale, rapeseed oil, lemon juice and zest in a food processor and blend on full speed until pureed.

10. Once the soup has come to the boil add the pasta and cook depending on the size of the pasta until al dente.

11. Once the pasta is cooked add the pureed kale mixture, chopped chard and shelled mussels to the pot to the pot and bring back to the boil before serving.

12. Serve with pesto and warm crusty bread.