Recipes

Wheat beer and mussel soup

Preparation time:: 60 mins (+ standing)

Cooking time:: 120 mins

Serves:: 4

Ingredients

25g butter
2 garlic cloves, crushed
1 long red chilli, finely diced
3 medium tomatoes, chopped
375ml Red Hill Brewery Wheat Beer
60ml sweet chilli sauce
1/4 cup finely chopped parsley
1 tsp caster sugar
500ml vegetable stock (see recipe below)
Salt and pepper, to season
2kg mussels, rinsed, beards removed

Chopped parsley, to garnish

Bread
500g plain flour, plus extra, to dust
7g (2 tsp) dried yeast
1 tsp salt
375ml lukewarm water
1 cup black olives, chopped
Melted butter, to brush
1 tbs rosemary
1 tbs sea salt

Olive oil, to sprinkle

Vegetable stock
1 tbs olive oil
250g brown onions, roughly chopped
250g carrots, roughly chopped
125g parsnips, roughly chopped
2 leafy celery stalks, roughly chopped
1 leek, roughly chopped
3 garlic cloves, crushed
2 bay leaves
1 cup parsley, stalks included, roughly chopped
2L water

Method

1. To make bread, preheat oven to 200C. Grease a 10cm x 20cm loaf pan. Combine flour, yeast and salt in a large bowl. Make a well in the centre, then add water and olives. Using a wooden spoon, stir until combined, then use hands to bring dough together.

2. Turn dough out onto a lightly floured work surface and knead for 10 minutes or until dough is smooth and elastic. Shape into a ball, then place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size. Punch down dough.

3. Turn dough out onto a lightly floured work surface and knead or 2-3 minutes or until smooth and elastic. Place in prepared pan. Brush top with melted butter and stand 30 minutes.

4. Gently brush loaf with a little water and then sprinkle with rosemary, sea salt and olive oil. Bake in oven for 30 minutes or until golden and cooked through. Turn immediately out onto a wire rack to cool completely.

5. To make stock, heat oil in a large saucepan over medium heat. Add onions, carrots, parsnips, celery, leek and garlic. Cook, stirring occasionally, for 10 minutes, then add remaining ingredients.

6. Bring to a boil, then simmer, uncovered, for 1 hour. Strain and discard solids.

7. Heat butter in a large stockpot over medium heat. Add garlic and chilli, then cook for 1 minute or until fragrant.

8. Stir in tomatoes, beer, sweet chilli sauce, parsley and sugar. Add stock. Bring to a boil, then simmer, partially covered, for 30 minutes. Season with salt and pepper.

9. Add mussels and cook, covered, for 4-5 minutes or until mussels open (discard any that do not).

10. Divide mussels and broth among bowls and garnish with parsley. Serve with bread.

Notes

Tips

- Prior to cooking, discard any mussels that are not closed or do not close when gently tapped.
- We used a cloudy, aromatic beer local to our area, but you could use any of your favourite wheat beers.
- Do not leave your cooking mussels unattended – overcooked mussels are tough and chewy.

- For a quick version of this recipe, use pre-made stock.

Recipe by Thomas and Carla
For more soup recipes go to Yahoo!7 Food