Prep time: 10 minutesCook time: 15 minutes4Mussel soup made with starchy ingredients makes the best of their cooking liquor.
Use this recipe as a starting point for others. I’m thinking of making a curried parsnip and mussel soup soon. It would also work with Jerusalem artichokes.Prep time: 20 minutesCook time: 35 minutes4-6I had smoked mussels for the first time this summer in Scotland.
They’d been home-smoked and were served with a creamy, herby potato salad. You don’t have to smoke your own for this risotto, you can buy them online or from a good fishmonger.If you’d prefer regular mussels, steam them and use the cooking liquor as stock, then add the mussel meat at the end.Prep time: 10 minutesCook time: 40-45 minutes4We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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