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Mussels in octopus broth

updated

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Ingredients for 2 servings:

  • 4 tbsp olive oil
  • 2 stalk(s) Celery
  • 1 small parsnip(s)
  • ½ bunch chard
  • 250 g mussels, frozen
  • 100 ml broth (pulpo broth)
  • 1 tsp fish sauce
  • 1 small can of chopped tomatoes, 400 g
  • 1 bunch coriander, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Recycling leftovers

Heat the oil in a saucepan. Chop the celery stalks, parsnips, and chard and fry them in the oil. Add the mussels, stock, fish sauce, and tomatoes. Bring to a boil, then serve, garnished with chopped coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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