Mussels and Watermelon Soup Recipe

Starter
medium
4
30 minutes

PT30M

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.

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Ingredients

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Metric

Imperial

Mussel soup

500g of mussels, washed and de-bearded
4 radishes
2 garlic cloves, sliced
50ml of olive oil
100ml of water
200g of watermelon juice
50ml of olive oil

To garnish

1 cucumber, cut into 12 fine slices
nasturtium leaves
purslane
edible flowers

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Water bath
Vac-pac bags
Bar sealer

Preheat a water bath to 70°C

Place the radishes in a small vacuum bag and seal. Cook for 20 minutes then refresh in iced water

4 radishes

Heat a large saucepan with a fitting lid over a high heat and add the olive oil and garlic. Place the lid on the pan

50ml of olive oil
2 garlic cloves, sliced

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

500g of mussels, washed and de-bearded
100ml of water

Mix the watermelon juice with 300ml of the mussel liquid, whisk to combine then pass through a fine sieve

200g of watermelon juice

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

nasturtium leaves
1 cucumber, cut into 12 fine slices
edible flowers
purslane, to garnish

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Aurora Mazzucchelli

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.