Green lipped Mussel

Green lipped Mussel, Horopito and New Zealand Spinach soup perfected by a manuka smoked sea salt sprinkle.

A taste of New Zealand, a soup for all occasions perfected with the unique flavour of Horopito (bush pepper)

Serves 4

Ingredients

500gr Green lipped mussel meat roughly chopped
Spinach – washed and roughly chopped – 1good bunch
2 Tablespoons Horopito – more or less as to taste
Fish Stock – 1 litre
100ml x Blue full cream milk
100 ml fresh cream
Manuka Smoked sea salt
Cracked black pepper
Lemon infused olive oil – good splash
Chopped parsley – finely chopped for garnish
Olive oil
Butter – 50gr

Method 

In a heavy bottomed pot heat a little olive oil and about 50 grams of butter. Add the mussels and the spinach leaves and the horopito. Cook for a couple of minutes.

Heat the fish stock and add slowly to the pan and stir in well. Bring back to a simmer.

Remove from pan and add to a blender to puree or alternatively add a stick blender to the pot and blend. Return to the pan if removed. Bring mix to a simmer and add milk, simmer. Add about ¾ of the cream.

Adjust the flavours and seasoning by adding sea salt and cracked black pepper. Add more horopito if preferred. Add remainder of cream at the last moment prior to serving.

Add a sprinkle of chopped parsley and a dash of lemon infused olive oil if preferred.

Ideal with warmed potato bread.

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