Mussel and Sweetcorn Soup with Foccacia, Tomatoes and Dill

Ingredients

Contains: milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1kg/2lb 4oz mussels
• 2 sprigs fresh thyme
• 200ml/7fl oz dry white wine
• 50g/1¾oz butter
• 1 tbsp olive oil
• 1 shallot
• 1 garlic
• 1 leek
• 1 fennel
• 200g/7oz sweetcorn
• 250ml/9fl oz chicken or fish stock
• 100ml/3½fl oz double cream
• 4 long slices foccocia bread
• 2 tomatoes
• iced water, for refreshing
• 4 tbsp finely chopped fresh dill
• 2 tbsp extra virgin olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Scrub the mussels under cold running water, pull off any beards, and discard any with cracked shells or that stay open when tapped.

2. Melt half the butter with the olive oil in a large pot over medium heat. Add the finely chopped shallot, garlic, leek and fennel, and cook gently for 8 minutes until soft. Add the thyme sprigs.

3. Pour in the white wine and bring to a boil. Add the mussels, cover and cook for 3 to 4 minutes, shaking the pan, until the shells open and the flesh is opaque (145°F/63°C). Discard any mussels that stay closed.

4. Lift the mussels out, remove most of the meat from the shells and keep a few in their shells for garnish. Strain the cooking liquid into a clean pot.

5. Add the stock and sweetcorn to the strained liquid and simmer for 10 minutes. Remove the thyme, blend until mostly smooth, stir in the cream, and warm gently without boiling. Season and add the shelled mussels.

6. Bring a pan of boiling water to a boil. Blanch the tomatoes for 30 seconds, then transfer to a bowl of iced water to refresh. Peel, deseed and dice them, then toss with the extra virgin olive oil and half the dill.

7. Brush the foccacia slices with the remaining melted butter and bake at 200°C (400°F) for 8 minutes until crisp and golden.

8. Ladle the soup into warm bowls, top with the reserved mussels in their shells, and finish with the remaining dill. Serve with the tomatoes and toasted foccacia.