Ingredients

• 1kg/2lb 4oz mussels
• scrubbed and debearded
• 2 sprigs fresh thyme
• 200ml/7fl oz dry white wine
• 50g/1¾oz butter
• 1 tbsp olive oil
• 1 shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 1 leek
• roughly chopped
• 1 fennel bulb
• roughly chopped keep the fronds from the top
• 200g/7oz sweetcorn kernals
• 250ml/9fl oz chicken or fish stock
• 100ml/3½fl oz double cream
• 4 long slices foccocia bread
• left to go stale
• 2 tomatoes
• small cross made on the bottom
• iced water
• for refreshing
• 4 tbsp finely chopped fresh dill
• 2 tbsp extra virgin olive oil

Directions

• Discard any broken mussels
• and any that don't close tightly when you tap them.
• Heat a large saucepan over a medium-high heat. Add the mussels
• thyme and wine and place a lid on. Cook for 3-4 minutes
• or until the mussels have opened. Drain
• reserving the cooking liquor
• and discard any mussels that remain closed. Pick the mussels from their shells. Set aside the liquor and the mussels.
• Heat a large frying pan and add the butter and oil. Add the shallot and garlic and cook for two minutes. Add the leeks and fennel and cook for a further 2-3 minutes. Stir in the sweetcorn
• then add the stock
• retained liquor and three-quarters of the mussel meat. Cook for 2-3 minutes.
• Place the soup in a blender and blend until smooth. Pour back into the pan and stir in the cream. Toast the bread.
• Drop the tomatoes into a bowl of boiling water for two minutes. Lift out with a slotted spoon and refresh in iced water. Peel and de-seed the tomatoes
• then dice the flesh. Transfer it to a small bowl and mix in the dill
• olive oil and remaining mussels.
• Serve the soup with the toast and tomato mixture.