Project 12: Month 7: Chilled Carrot-Mango Soup and Mussels in Tomato-Wine Sauce
||I’m finally getting around to posting some of the previous month meals. This one is for August. It was pretty easy in terms of choosing ‘what’ to make – nothing in the fridge, so had a complete clean slate to work with.
Setting the scene: The day was boiling hot, and I had spent the day at the beach, so was looking forward to having something refreshing. I imagined myself sitting on a patio in Toronto and what I would love to eat in those steamy summer nights. After walking around the grocery store for a couple minutes, here was the menu I came up with:
Chilled Carrot-Mango soup and Mussels in Tomato-wine sauce. Both first time attempts for me…
So here we go: Ingredients & Prep:
- 2/3 cups chopped onion
- 1 tblspoon crushed garlic
- 2 cans diced tomatoes
- 2 cups Chardonnay
- 2lbs mussels
Mussel Prep: I cheated a bit and bought mussels pre-cleaned so just had to rince with cold water and separate out the ‘dead’ ones. After rinsing them, just dump them on a tray (or sink) and pick out any mussels that are open or broken.
||Cooking: Now the cooking begins! I actually started the carrot soup before prepping anything for the mussels since it’s a chilled soup and needs to be put in the fridge.
- Heat some oil in a large pot and add the chopped white onion and cumin seeds.
- Once the onions are a bit translucent, slowly pour in the broth and bring it to a boil again.
- Next, add in the carrots and jalapeno – the carrots should be submerged by the broth. if not, add a bit more water and continue to boil until the carrots are soft.
- Next transfer it all to a blender, add the orange juice and mango, and then puree.
- Stick it in the fridge (I put it in the freezer) to chill.
||So while the carrot soup is chillin, start with the mussels. Turns out that cooking mussels is pretty easy. Who knew?? I always thought there was so much work that had to go into making mussels.
- Heat some oil and add the chopped onions and crushed garlic. Keep cooking until the onions are translucent (Seems like deja vu. seems like deja vu)
- Add in the diced tomatoes, white wine, and bring the mix to a boil
- Add the mussels, cover, reduce heat and simmer for about 10 minutes.
- As a bonus – One thing that I did have was some left-over baguette. Sliced it up and voila – crusty bread as a side for the mussels.
Took about total 2.5 hours – but that’s only because of the soup which needed to chill. The mussels only took about 25 minutes – I gotta experiment with different recipes. Overall i think this one ranks pretty high on the healthy meter –although the soup is pretty high in natural sugars I guess.