Mussel Soup with Basil Pesto

Moules à la crème Normande - Spicy Mussel Soup - Marinara - Marinières - Soups - Mussels - Pestos -- Italian - Lee's Recipes - -

Cooking Ingredients for Mussel Soup with Basil Pesto Recipe

Good handful of basil leaves
4 tb Olive oil
400 g Mussels cleaned
4 fl Water
2 Garlic cloves; crushed
1 tb Chopped fresh parsley
1 ts Whole cumin seeds
1 Tomato; de-seeded and
; chopped
1 tb Tomato puree
1 ts Thyme leaves
1 pt Vegetable stock
Splash of double cream to

Mussel Soup with Basil Pesto Preparation

1 Blend the basil leaves with the olive oil. Put the mussels in a large pan with the water, 1 clove garlic and the thyme. Bring to the boil and allow the mussels to open. 2 Remove the mussels from their shells, but reserve the cooking liquor. Toast the cumin seeds in a small frying pan. Saute the remaining garlic clove and then add the tomato. 3 Add the toasted cumin seeds, tomato puree and thyme leaves. Stir well. Pour over the vegetable stock and 1/2 the mussel cooking liquor. 4 Liquidise and return to the heat. Serve with the shelled mussels, and top with the basil pesto and a swirl of cream. Converted by MC_Buster. Per serving: 844 Calories (kcal); 62g Total Fat; (64% calories from fat); 14g Protein; 62g Carbohydrate; 5mg Cholesterol; 3332mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Source: Mussel Soup with Basil Pesto