RICH MUSSEL BROTH

This is a soupy version of moules marinières, full of flavour and just perfect for a light evening meal. It takes a little time to clean the mussels and remove them from their shells, but I promise you it’s worth it.

CARB COUNT: 20g per person

Serves 4

2kg (4lb 8oz) fresh mussels in their shells

1 chicken stock cube

75g (2¾oz) butter, diced

1 large onion, diced

150g (5½oz) turnip, peeled and cut into 1cm (½in) cubes

150g (5½oz) kohlrabi, peeled and cut into 1cm (½in) cubes 4tbsp crème fraîche

Freshly ground black pepper 2tbsp chopped parsley leaves 2tbsp chopped chives Good-quality extra-virgin olive oil, to finish

First clean the mussels. Discard any with broken shells and any that do not close when you tap them firmly. Pull away the beards and rinse the mussels thoroughly under cold water.

Pour 350ml (12fl oz) water into a small pan, then crumble in the stock cube and bring to the boil. Warm up a large pan that has a tight-fitting lid over a high heat. Tip in the mussels and pour the stock over. Cover and cook for 3-5 minutes until the shells have opened.

Tip the mussels and liquor into a muslin-lined colander placed over a bowl to strain. Pick the mussels out of their shells and set aside; discard any that remain closed.

In a large pan over a medium-low heat, melt the butter and heat until it stops foaming. Add the onion, turnip and kohlrabi and sauté until soft, stirring from time to time, about 10-15 minutes. Pour in the stock, bring to the boil and simmer until reduced by half.

Stir in the crème fraîche, then add the mussels and season with pepper to taste – it shouldn’t need salt as the mussels and stock are quite salty. Ladle into warmed bowls, scatter the herbs over and finish with a trickle of olive oil.