Mussel, dillisk and rice broth

• 48 large, plump mussels
• 1 pint fish stock
• 170 g/6 oz cooked, plain risotto
• 30 g/1 oz of dried dulse/dillisk
• 1 tbsp finely chopped sweet cicely or dill
• 1 tbsp finely grated Parmesan
• Black pepper
• 1 glass wine

Scrub the mussels, removing the beards.

Heat a glass each of water and white tine until boiling and add the mussels.

Cook over a high heat until the shells open.

Cool and remove the shellfish.

To make the soup: heat the stock, strain in the mussel-cooking liquor, then add the risotto and
dillisk (above right).

When it is at boiling point, add the mussels and cook for 30 seconds.

Stir in the chopped herbs and season as necessary.

Spoon into warmed soup bowls and top with a little cheese.
 

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