Soups and Stews Recipes - Mussels in Clear Soup Recipe

Ingredients

• 2 tbsp cress or 1/4 cup finely chopped watercress

• 3 3/4 cups/900ml Japanese fish stock

• 16 mussels, washed

• 1 tbsp Japanese rice wine

• 3 Tbsp white miso

Serves 4

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Method:

1. Blanch the cress in a pan of boiling water for 1 minute.

2. Put the stock, mussels and rice wine in a pan. Bring to a boil and simmer until the mussels open.

3. Add the miso and stir until dissolved. Remove any mussels that remain unopened.

4. Put four mussels and a little bunch of cress in each bowl, then pour the soup in.

Note: A classic Japanese consommé, for a light meal, serve with Japanese rice and a se pickled vegetables.