Summer Vegetable and Mussels Soup
Summer Vegetable and Mussels Soup

Ingredients

Method

  • 50g butter
  • 1 shallot, finely chopped
  • 150g zucchini, cut into cubes
  • 1 fennel bulb, cut into cubes
  • 150g carrots, cut into cubes
  • 100g celery, cut into cubes
  • 8 radishes, cut in half
  • 500g mussels, cleaned and checked
  • 150ml white wine
  • 750ml veg stock
  • Melt the butter in a heavy lidded saucepan over a low heat, and add all the veggies. Gently fry for 5 minutes to soften.
  • Add the mussels, wine and stock, and bring up to the boil. Cover the pan with the lid, and reduce the heat to a simmer. Simmer for 3 minutes or until the mussels have opened (chuck away any that remain closed). Remove the pan from the heat, give it all a good stir, and serve with crusty bread.
30 mins
4 serving
This recipe pairs perfectly with the Coup de Genie Provence Rosé 2019 from Provence, France.

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