Mussel and Tomato Soup

Serves 4


For the Pesto:

  • 4 tbsp Chopped Fresh Parsley
  • Rind and Juice of 1 Lemon
  • 1 Clove of Garlic, crushed
  • 30ml Olive Oil

For the Soup:

  • 2 tbsp Olive Oil
  • 1 Onion, chopped
  • 2 Cloves of Garlic, crushed
  • 1 x 400g Can Chopped Tomatoes
  • 250ml Fish Stock (made according to manufacturer’s instructions)
  • 2 x 200g Jars Ocean Crown Cooked & Pickled Mussels, drained
  • Freshly Ground Black Pepper


Combine the pesto ingredients together either by hand or in a blender. Set aside.

Heat the olive oil in a pan and add the onion and garlic and cook over a medium heat for 2-3 minutes without browning. Add the tomatoes and the stock and simmer for 8 minutes.

Add the mussels and simmer for another minute to heat through. Stir in half the pesto mixture and season to taste.

Serve immediately topped with a little more of the pesto.

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