Ingredients
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1 kg fresh black mussels from one of the Blue Island Fish Markets
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2 tablespoons olive oil
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1 kg tomatoes, diced
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3 shallots, sliced
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2 cloves garlic
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1 teaspoon tomato paste
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1 large potato, diced
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1/2 glass dry white wine
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1 litre vegetable stock
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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Fresh basil leaves
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Croutons
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Sea Salt
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Ground black pepper
Instructions
Purchase the fresh mussels from one of the Blue Island Fish Markets.
In a saucepan with olive oil, fry the onions and garlic over a high heat until they are soft. Then add the mussels and stir. Add the wine, cover the pan and cook for 2 – 3 minutes until the mussels are cooked and open. Throw away any mussels that don’t open.
Remove the mussels and put into a bowl. Put the tomatoes, the potatoes, oregano, dried basil, salt and pepper in the saucepan. Stir well and add the tomato paste and vegetable stock.
Boil for 30 minutes over a medium heat until all the ingredients have reduced and softened. Then add the fresh basil leaves. With a hand blender mix the soup until it has a smooth and velvety texture.
Next, remove half of the mussels from their shells and add them into the soup. If necessary, season with salt and pepper.
Serve on a plate. On top put a few mussels in their shells, croutons, fresh basil and a little olive oil.
Bon appétit!
By Chef Christos Noel Bassil
