Ravinder Bhogal’s recipe for mussel, rice and sweetcorn soup

The Guardian - Nov 07, 12:03 GMT

A cross between a chowder and a Chinese broth, this will brighten up the darkest winter days in only 15 minutesMy mussel and sweetcorn soup is a cross between a chowder and a Chinese soup

A cross between a chowder and a Chinese broth, this will brighten up the darkest winter days in only 15 minutes

My mussel and sweetcorn soup is a cross between a chowder and a Chinese soup. It mixes briny shellfish with sweetcorn like a chowder, but employs sesame oil, ginger and turmeric for an Asian twist. I add rice to give the broth some body. This recipe is especially good because it can be rustled up quickly to brighten the darkest winter days – especially with the convenience of frozen corn.

Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 4

3 tbsp neutral oil
1 tbsp grated ginger
1 lemon, zest and juice
1 tsp turmeric
500g sweetcorn kernels
1 litre chicken stock
100g basmati rice
Sea salt
White pepper, freshly ground
Sesame oil
1kg mussels, scrubbed and debearded
Coriander, freshly chopped

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