Title: Mussel Soup with Basil Pesto
Categories: Ready stead, Emp
Yield: 1 servings

Good handful of basil leaves
4 tb Olive oil
400 g Mussels cleaned
4 fl Water
2 Garlic cloves; crushed
1 tb Chopped fresh parsley
1 ts Whole cumin seeds
1 Tomato; de-seeded and
; chopped
1 tb Tomato puree
1 ts Thyme leaves
1 pt Vegetable stock
Splash of double cream to
-serve

1 Blend the basil leaves with the olive oil. Put the mussels in a large pan
with the water, 1 clove garlic and the thyme. Bring to the boil and allow
the mussels to open.

2 Remove the mussels from their shells, but reserve the cooking liquor.
Toast the cumin seeds in a small frying pan. Saute the remaining garlic
clove and then add the tomato.

3 Add the toasted cumin seeds, tomato puree and thyme leaves. Stir well.
Pour over the vegetable stock and 1/2 the mussel cooking liquor.

4 Liquidise and return to the heat. Serve with the shelled mussels, and top
with the basil pesto and a swirl of cream.

Converted by MC_Buster.

Per serving: 844 Calories (kcal); 62g Total Fat; (64% calories from fat);
14g Protein; 62g Carbohydrate; 5mg Cholesterol; 3332mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 13 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.