Summer Vegetable and Mussel Soup
Summer Vegetable and Mussel Soup

Ingredients

Method

  • 50g butter
  • 1 shallot, finely chopped
  • 150g zucchini, cut into small cubes
  • 1 fennel bulb, cut into cubes
  • 100g celery, cut into cubes
  • 8 radishes, halved
  • 500g mussels, scrubbed and sorted
  • 150ml white wine
  • 750ml veg stock
  • Melt the butter in a large lidded saucepan over a low heat. Chuck in all of the chopped veggies, and gently fry for about 5 minutes to soften.
  • Add the mussels, wine, and stock, and bring it all up to the boil. Cover the pan with the lid, and simmer for about 4 minutes, or until the mussels have opened. Drizzle with olive oil, and serve with crusty bread. Yum!
30 mins
4 serving
This recipe pairs perfectly with A Grower's Touch Chardonnay 2019 from Riverina, Australia.

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