Pasta and Mussels soup

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Executive Chef
Nov 16, 2004
From the Scotsman newspaper - sometime earlier this year!

It's a tasty soup and this is enough for 2 people.

Pasta and mussels soup

15ml sunflower oil
1 large onion, sliced
1 clove of garlic, finely chopped
4 sticks celery, sliced
225g carrots, finely chopped
1 litre fish or vegetable stock
425g can chickpeas, drained
125g fresh pasta shells
900g fresh mussels, washed and debearded salt and pepper

Heat the oil in a large pan. Cook the onion until it is soft and transparent. Stir in the garlic, celery and carrots and cook for a further three to four minutes.

Add the stock and chickpeas, cover and simmer until the vegetables are tender. Stir in the fresh pasta and continue to simmer until almost cooked.

Add the mussels to the soup, cover and cook for five minutes, or until the mussels have opened. Discard any that don’t. Season and serve immediately with crusty bread.
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