1tbsp olive oil
1 onion, finely chopped
2 carrots, sliced
2 garlic cloves, finely chopped
400ml white wine
1 red chilli, seeds removed and chopped
1 spring onion, thinly sliced
250ml full fat cream
lemon zest and lemon juce
salt and pepper
fresh dill, chopped
fresh parsley, chopped
Rinse the mussels in cold vater and discard the open ones. Sweat the onion, garlic, carrot in the olive oil then add the white wine and bring to boil. Add the mussels and sprinkle the chilli and spring onion over. Cook for 5 minutes with the lock on, the mussels are ready when they open up....it´s a beautiful thing.
Take out the mussels and carrot and add the cream. Season well with salt, pepper, lemon zest, lemon juice and let it simmer for 6-8 minutes on medium heat.
Arrange mussels on deep plates and pour the soup over. Sprinkle over some chopped dill and parsley. Serve with some fresh bread and white wine.
Suggested wine: Pewsey Vale Riesling, australia