Mussel Minestrone

Name: Mussel Minestrone
Yield: 4 servings
Ingredients: 50g (about 3 ½ tablespoons) unsalted butter; 1 small onion, diced; ½ a zucchini, diced; 1 carrot (about 100g), diced; ¼ of a rutabaga (about 100g), diced; 1 small leek (about 100g), diced; 2 sticks of celery, diced; 2 teaspoons medium-hot curry powder; 1 bay leaf; 150ml (about ¾ cups) dry white wine; 450ml (about 2 cups) good-quality fish stock; 500ml (about 2 ¼ cup) water; 500g (about 1 lb.) mussels, cleaned, debearded and left in a bowl of clean, cold water; 1 small bunch of parsley, chopped; 4 tablespoons Greek yogurt; 4 slices of sourdough bread, toasted; 4 teaspoons mango chutney; 100g (about 7 tablespoons) butter

By Tom Parker Bowles

January 9, 2020

A large plate holding a bowl of mushroom minestrone and toast.

Photo by David Loftus

This delicately spiced mussel soup uses the bivalves at their very best, when they’re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.

Recipe notes

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