I remember my mom wowing dinner guests with this tasty soup – if they only knew how easy it is to make. It makes for a great starter to a cold winters evening dinner and adds a great punch of colour to the table.
370g tin cream tomato soup concentrate
370g tin pea soup concentrate
370g milk (using soup tin)
Brine water from mussels plus extra water to make up 370g
370g mussels in brine (reserve brine)
- In a pot over a medium heat, combine the tomato and pea soup plus the milk and water.
- Heat until just before boiling and add the sherry.
- Just before serving, stir through the mussels to heat through – do not stir too much as this will break up the meat of the mussels.