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  • Writer's pictureJosh Katz


This is less a soup and more mussels cooked in a broth. But it tastes so good you’ll spoon it all up and finish it as one would a soup, so who’s to argue or split hairs.

Do you eat or drink soup? Your guess is as good as mine. INGREDIENTS 2kg mussels, cleaned

2 tbsp olive oil 2 shallots, thinly sliced 1 garlic clove, finely chopped 160g 'nduja 120ml dry white wine

140ml single cream 160g focaccia bread, cut into 4 slices A small handful of parsley leaves, blanched in boiling water for 1 minute and refreshed in iced water.


1. Wash the mussels under cold running water and discard any that remain open when gently squeezed. Pull any remnants of fibrous hairy beard that may be clinging to the mussels, and give the mussels a final rinse.

2. Heat the olive oil in a large heavy-based cast iron or casserole pan, deep enough to accommodate all of the mussels, over medium heat. Sweat the shallots and garlic until softened and translucent but not coloured, add the 'nduja and cook for a few minutes.

3. Throw the mussels and wine into the pot and cover, letting the mussels steam in their own juices. Cook the mussels for 4-5 minutes until opened, giving the pot a good shake every now and again. Lay a slice of bread in the base of each bowl and spoon the mussels directly over the top.

Add the cream to the mussel cooking liquor and whisk well to combine. Pour the soup over the mussels & bread and serve immediately whilst steaming hot, garnished with blanched parsley.

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