Mussel Soup


180 g frozen new Zealand mussels
2 cup fish stock or clean water
2 tbsp shallot, chopped
1 tbsp garlic, chopped
2 tbsp basil, coarsely chopped
½ cup basil leaves
1 pepper chilli, seeded and sliced
200 g tomato paste
1 tbsp tomato pureé
¼ cup white wine
1 ½ tbsp Cooking for fun extra virgin olive oil
¼ tsp salt
¼ tsp black pepper, ground
¼ tsp white sugar
spring of basil to garnish


  1. Defrost mussels and wash to clean. Set aside to dry
  2. Heat a pan over a medium heat with olive oil. When it is heated, add shallot to stir-fry until translucent. Add garlic and pepper chilli; stir to combine. add chopped basil and mussels to stir-fry over high heat until the aroma diffuses.
  3. Combine white wine and stir-fry until half of the mixture is simmered. Adjust to medium heat.Combine tomato paste to stir-fry. Adjust to a high heat; pour some stock. Let it boil and reduce to a medium heat.Stir in tomato pureé to combine. Season with salt, sugar, pepper; mix well. Reduce to a low heat and continue boiling for 5 minutes until the soup tastes delicious. Season to taste.
  4. Spoon soup in a bowl and garnish with a spring of basil. Accompany with bread. Serve hot.