Mussel and Mushroom Broth

Serves 2


  • 25g Butter
  • 1 Small Leek, finely sliced
  • 50g Shitake Mushrooms, chopped
  • ½ tsp Anchovy Sauce
  • 500ml Boiling Water
  • Salt and Freshly Ground Black Pepper
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Mussels
  • Fresh Dill, to garnish


Melt the butter in a saucepan and sauté the leeks over a medium heat for 3-4 minutes without browning.

Add the mushrooms and cook for a further 2 minutes, stirring from time to time.

Meanwhile, make the stock by mixing the anchovy sauce into the boiling water.

Season the leeks and mushrooms with pepper and stir in the stock. Bring to the boil and simmer for 2-3 minutes.

Add the drained Mussels. Season to taste.

Garnish with chopped fresh dill and serve immediately with some crusty bread.

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