Soup with mussels and watermelon
Item 1 of 1
- medium
- 4
- 30 minutes
With the interesting flavour combination of mussels paired with the sweetness of watermelon, this starter by Aurora Mazzucchelli is light and delicious. Easy to prepare it's the perfect soup dish to make when time is short.
First published in 2015
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Ingredients
Metric
Imperial
Mussel soup
- 500g of mussels, washed and de-bearded
- 4 radishes
- 2 garlic cloves, sliced
- 50ml of olive oil
- 100ml of water
- 200g of watermelon juice
- 50ml of olive oil
To garnish
- 1 cucumber, cut into 12 fine slices
- nasturtium leaves
- purslane
- edible flowers
SAVE RECIPE
Equipment
- Water bath
- Vac-pac bags
- Bar sealer
Method
1
Preheat a water bath to 70°C
2
Place the radishes in a small vacuum bag and seal. Cook for 20 minutes then refresh in iced water
- 4 radishes
3
Heat a large saucepan with a fitting lid over a high heat and add the olive oil and garlic. Place the lid on the pan
- 50ml of olive oil
- 2 garlic cloves, sliced
4
Add the mussels and water, quickly replace the lid and cook for 2–3 minutes until all of the shells have opened. Drain the mussels, reserving the liquid. Remove the mussels from the shells
- 500g of mussels, washed and de-bearded
- 100ml of water
5
Mix the watermelon juice with 300ml of the mussel liquid, whisk to combine then pass through a fine sieve
- 200g of watermelon juice
6
Cut the radishes in half and place on the plate with the mussels. Place some nasturtium leaves, cucumber slices, flowers and purslane on top, pour over the soup and serve
- nasturtium leaves
- 1 cucumber, cut into 12 fine slices
- edible flowers
- purslane, to garnish
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