Mussel Stew

Name: Mussel Stew
Ingredients: 2 (13.5 oz) cans lobster bisque; 3 cloves garlic, minced; 4 tbsp fresh parsley leaves, chopped; 2 tbsp fresh basil leaves, chopped, plus extra leaves to garnish; 1 None lemon, zested; 3 1/4 lb mussels, cleaned, beards removed; None None toasted ciabatta bread, to serve

7 ingredients

2 steps

Ingredients

2 (13.5 oz) cans lobster bisque
3 cloves garlic, minced
4 tbsp fresh parsley leaves, chopped
2 tbsp fresh basil leaves, chopped, plus extra leaves to garnish
1 None lemon, zested
3 1/4 lb mussels, cleaned, beards removed
None None toasted ciabatta bread, to serve

Directions

1

Bring lobster bisque, garlic, parsley, basil and 1/2 the lemon zest to a boil. Add mussels, cover and cook for 4-5 mins, until mussels have opened. Discard any closed mussels.
2

Divide mussels and sauce between 4 serving bowls. Sprinkle with remaining lemon zest. Garnish with basil leaves and serve with toasted ciabatta.