|
Mussel and Pasta Soup |
| 900g (2lbs) | Fresh mussels, washed and debearded | |
| 15ml (1 tablespoon) | Cooking oil | |
| l | Large onion, sliced | |
| 10ml (1 desertspoon) | Garlic sauce, or similar | |
| 4 sticks | Celery, sliced | |
| 225g (8oz) | Carrots, finely chopped | |
| 11ž4litres (2 pints) | Fish or vegetable stock | |
| 1 x 425g (15oz) | Can chick peas, drained | |
| 125g (4oz) | Pasta shells | |
| Salt & pepper |
|
1 |
Heat the oil in a large pan. Cook the onion until it is soft and transparent. |
|
2 |
Stir in the garlic sauce, celery and carrots and cook for a further 3-4 minutes. |
|
3 |
Add the stock and chick peas, cover and simmer until the vegetables are tender. |
| 4 | Stir in the pasta shells and continue to simmer until almost cooked. |
| 5 | Add the mussels to the soup, cover and cook for 5-6 minutes, or until the mussel shells have opened. Discard any that have not opened. |
| 6 | Season and serve immediately with chunks of crusty bread. |
| Serves 4 | |
| Nutritional Values per portion (approx) | |
| 305 Kilocalories | 19g Protein | 7g Fat | 44g Carbohydrate | 8g Fibre |