Ingredients1 onion, peeled
1 Tbsp butter 1 Tbsp light olive oil 1 tsp finely chopped garlic 1 tsp freshly chopped thyme 1 cup white wine (eg. Sauvignon Blanc) 1 cup fresh cream 2-4 Tbsp white onion soup powder or White Onion Soup Mix freshly ground black pepper (lots!) 500g half-shell mussels (frozen or fresh) 500g mussel meat (frozen or fresh) 75g spring onions, finely sliced 1 Tbsp freshly chopped parsley, chives or thyme |
MethodFinely dice the onion.
Over a medium-high heat, melt the butter & olive oil in a potjie pot (size 2) or heavy-bottomed saucepan. Add the onions & garlic & stir-fry until soft. Stir in the thyme, wine & cream, bring the sauce to a boil and cook for 3 mins. Turn the heat down to medium-low and slowly stir in the soup powder a little at a time until the desired consistency has been reached. Cover the pan with a lid and simmer for 2 mins. Season generously with ground black pepper and gently stir in the mussels taking care to not break the mussel meat. Replace the lid and simmer for a further 2 mins. Turn off the heat & fold in the spring onions. Spoon equal portions into soup bowls & garnish with parsley before serving. |
Use White Onion Soup Mix instead of commercial soup powder.
Serving Suggestions
Serve with fresh hot ciabatta, Potato Bread with Feta & Spring Onions or Beer Bread.
