Today, in Nigel Slater’s Kitchen Diaries, my go-to cookbook for “what’s left in fridge/seasonal cooking,” he calls for a spicy, clear soup of mussels. I couldn’t agree more with his assessment of what I would like to be eating this afternoon.
The recipe is simple and refreshing. Pick up a loaf of bread, prepare the broth, and you’ll have a delicate yet hearty winter dinner.
Simmer a bundle of mussels in chicken stock. The amount of mussels you purchase merely depends on how many you’d like. As they cook and begin to open, add red chili flakes. Squeeze in juice from one lime; add a pinch of sea salt and sugar. When all of the mussels have opened, cut in some cilantro.
Serve piping hot with crusty bread and extra lime wedges and cilantro.
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