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Kamado Bono Limited 25 inch BBQ grill, black color, side profile view with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ black

5,960.00AED
Kamado Bono Limited 25 inch BBQ grill, red color, side profile with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ red

5,960.00AED
Kamado Bono Grande 23" black

Kamado Bono Grande 23″ black

5,380.00AED
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Mussel soup
SEAFOOD Soups

Mussel soup

30 - 60 min

4

2/3

Print out

Ingredients

  • 675 g fresh mussels
  • ½ cup white wine
  • 2 cups water
  • 2 tablespoons butter
  • 1 small chopped red onion
  • 1 small leek, thinly sliced
  • 1 carrot, diced into small cubes
  • 2 peeled tomatoes, seeded and chopped
  • 2 crushed garlic cloves
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 celery stalk, thinly sliced
  • ½ bell pepper, seeded and chopped
  • 1 cup cream
  • ½ cup grated hard cheese
  • Salt and ground black pepper

Recipe

  1. Prepare your Kamado BONO grill for direct grilling, light the charcoal with a fire starter, place the stainless steel grates, and wait until the temperature reaches 180 degrees Celsius.
  2. Partially close the top and bottom air vents to maintain a stable temperature.
  3. Scrub the mussels and remove the “beards.” Discard any with cracked shells or those that do not close when tapped firmly. Place them in a large pot with half of the wine and ¾ cup of water.
  4. Cover the pot and cook the mussels over high heat, shaking the pot vigorously from time to time until the shells open. (Discard any mussels that do not open after 4–6 minutes.) Use a slotted spoon to transfer the mussels to another container and let them cool. Remove the mussels from the shells – if you like, keep a few in the shells for decoration.
  5. Strain the cooking liquid through a clean piece of cheesecloth or other fine fabric to remove any sand or grit.
  6. In the same large pot, melt the butter, add the onion, leek, carrot, tomatoes, bell pepper, celery, and garlic, and sauté until softened. Then pour in the mussel cooking liquid, the remaining water, wine or cider, parsley, and basil, and simmer for 20 minutes. Add the mussels and shrimp, pour in the cream, and season with salt and pepper to taste.
  7. Heat for 5 minutes. Serve the soup hot or cold. With potato wedges or ciabatta bread.
  8. Enjoy!

RECIPES

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