Mussel and cauliflower chowder

Babiche Martens

This luxurious mussel soup topped with homemade croutons is a real treat. It is definitely worth the effort of opening fresh mussels, which not only give you a delicious liquid from cooking for extra flavour, but also guaranteed freshness. One of my favourite herbs, tarragon, adds a unique flavour.

Ingredients

20	Mussels, in shell (Main)
20 g	Butter
1	Onion, chopped finely
2	Garlic cloves, sliced
1 stick	Celery, sliced thinly
½	Leeks, chopped small
2 Tbsp	Flour
½ cup	White wine
2 cups	Milk
1 cup	Cream
1 cup	Mussel liquid
1 cup	Cauliflower, florets (Main)
¼ cup	Chopped tarragon
¼ cup	Chopped parsley
1 serving	Croutons, homemade, to serve

Directions

1. In a large pot bring ½ cup water to a simmer with the lid on. Add the mussels, cover and steam until just cooked. Drain, reserving 1 cup of the liquid. Remove the meat from the shells and discard the shells. Cut the meat into chunks.
2. In the same pot, melt the butter. Sweat the onion, garlic, leek and celery for 5 minutes, but don't brown. Stir in the flour and cook for 2 minutes. Pour in the wine, milk, mussel liquid, cream, cauliflower and tarragon and bring to a simmer.
3. Season with salt and pepper.
4. Just before serving add the mussel meat and parsley, heating through until hot.
5. Serve hot with homemade croutons.

More of Angela's winter soups

• Persian spinach and kofta soup
• Chicken and vegetable soup