With the interesting flavour combination of mussels paired with the sweetness of watermelon, this starter by Aurora Mazzucchelli is light and delicious. Easy to prepare it's the perfect soup dish to make when time is short.
Add the mussels and water, quickly replace the lid and cook for 2–3 minutes until all of the shells have opened. Drain the mussels, reserving the liquid. Remove the mussels from the shells
Mix the watermelon juice with 300ml of the mussel liquid, whisk to combine then pass through a fine sieve
200g of watermelon juice
6
Cut the radishes in half and place on the plate with the mussels. Place some nasturtium leaves, cucumber slices, flowers and purslane on top, pour over the soup and serve
As well as transforming her family’s traditional restaurant into somewhere celebrated for its modern, experimental cuisine, Aurora Mazzucchelli fights the cause for gender equality in the kitchen.
