Mussel Minestrone

Name: Mussel Minestrone
Yield: 4 servings
Ingredients: 50g (about 3 ½ tablespoons) unsalted butter; 1 small onion, diced; ½ a zucchini, diced; 1 carrot (about 100g), diced; ¼ of a rutabaga (about 100g), diced; 1 small leek (about 100g), diced; 2 sticks of celery, diced; 2 teaspoons medium-hot curry powder; 1 bay leaf; 150ml (about ¾ cups) dry white wine; 450ml (about 2 cups) good-quality fish stock; 500ml (about 2 ¼ cup) water; 500g (about 1 lb.) mussels, cleaned, debearded and left in a bowl of clean, cold water; 1 small bunch of parsley, chopped; 4 tablespoons Greek yogurt; 4 slices of sourdough bread, toasted; 4 teaspoons mango chutney; 100g (about 7 tablespoons) butter

By Tom Parker Bowles

January 9, 2020

A large plate holding a bowl of mushroom minestrone and toast.

Photo by David Loftus

This delicately spiced mussel soup uses the bivalves at their very best, when they’re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.

Recipe notes

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Fish Stock

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

Green Curry Mussels

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Halloumi Lasagna

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.