Jumping fish

Garden pea gazpacho with smoked mussels

A green gazpacho of garden peas with a surprising fish twist: smoked mussels! Mint and orange make it deliciously summery and fresh.
  • 4 Recipe - persons
  • Recipe - time: 20 minutes
  • Recipe - difficulty

Recipe - ingredients

  • 2 tsp butter
  • 2 shallots, finely chopped
  • 5,7 fl oz chicken stock
  • 15 oz frozen garden peas, extra fine
  • 3 tbsp coconut milk
  • lemon juice
  • salt
  • white pepper from the mill
  • mint leaves, finely chopped, and extra for garnish
  • 2 jars of Sea Tales smoked mussels, drained
  • 1 large orange, peeled and cut into slices

Recipe - how do you make it

 

 

Recipe - steps

  • 1 Melt the butter in a deep pan with a thick base and gently fry the shallots over low heat. Do not let them turn brown.
  • 2 Add the stock to the shallot and leave to infuse for 5 minutes over low heat.
  • 3 Add the peas and cook on low heat for 2 minutes.
  • 4 Put a hand blender in the pan and puree into a smooth soup. Allow the soup to cool.
  • 5 Season the soup to taste with the coconut milk, a little lemon juice, salt, pepper and mint. Leave to cool in the fridge.
  • 6 Divide the soup over 4 bowls. Garnish with the smoked mussels, pieces of orange and mint leaves.

Smoked mussels

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