Mussel, Tomato, & Smoked Paprika Soup
Ingredients
- 12 Mussels scrubbed
- 3 Tbsp Olive oil
- 1 Onion Finely chopped
- 1 small Carrot Finely diced
- 3 cloves Garlic Minced
- 1½ tsp Sweet smoked paprika
- 2 Medium floury potatoes Peeled & diced 2cm
- 400 gram Can Italian chopped tomatoes in juice Mashed
- 500 mls Chicken stock
Instructions
- Put the mussels in a pan with 1⁄2 cup of boiling water & boil until the mussels open. Strain the cooking liquid & reserve. Cool the mussels, remove from the shells & slice the meat thinly. Reserve.
- Heat the oil in a saucepan, gently fry the onion and carrot without browning, until onion is soft. Add garlic and cook for around 30s seconds. Add paprika and mix.
- Add the reserved mussel liquid, the potatoes, tomatoes & stock and bring to the boil. Simmer for 10 minutes or until the potatoes are tender.
- Add the mussels and simmer until just cooked through, about 3 minutes. Taste & season with salt if necessary, but remember that the mussel liquid is salty. Serve soup in large bowls with crusty bread.