Mussel Minestrone
['50g (about 3 ½ tablespoons) unsalted butter', '1 small onion, diced', '½ a zucchini, diced', '1 carrot (about 100g), diced', '¼ of a rutabaga (about 100g), diced', '1 small leek (about 100g), diced', '2 sticks of celery, diced', '2 teaspoons medium-hot curry powder', '1 bay leaf', '150ml (about ¾ cups) dry white wine', '450ml (about 2 cups) good-quality fish stock', '500ml (about 2 ¼ cup) water', '500g (about 1 lb.) mussels, cleaned, debearded and left in a bowl of clean, cold water', '1 small bunch of parsley, chopped', '4 tablespoons Greek yogurt', '4 slices of sourdough bread, toasted', '4 teaspoons mango chutney', '100g (about 7 tablespoons) butter']
Melt the butter in a large saucepan over a medium heat and when it starts to bubble, stir in the diced vegetables with a pinch of salt. Cook, stirring regularly for 10 minutes, until the vegetables are soft, but not yet taking on any colour.
Stir in the curry powder and cook for a further 2 minutes, then add the bay leaf, white wine, stock and water. Turn the heat up to bring the soup to the boil, then turn the heat down and cook, uncovered, for 30 minutes, to reduce the liquid by a third.
When you’re ready to eat, turn the heat up to high again, bring the soup to the boil and stir in the drained mussels, discarding any that are still open and do not close when you tap them. Cover the pot with a lid and cook for 5 minutes, until the mussels have opened. Remove the mussels with a slotted spoon and discard any that have remained closed. Remove the mussels from their shells and return the meat to the soup.
Ladle the minestrone into warmed bowls. Stir half of the parsley through the yogurt, and serve with the toasted sourdough topped with mango chutney, butter and the remaining parsley.
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