|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||black pepper, ground|
|¼ tsp||white sugar|
|spring of basil to garnish|
- Defrost mussels and wash to clean. Set aside to dry
- 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.
- 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.
- Spoon soup in a bowl and garnish with a spring of basil. Accompany with bread. Serve hot.