Ellis Barrie served up a tasty mussel soup with crispy lamb and parsley oil on Saturday Kitchen.<\/p>\n
The ingredients for the citrus juice: 1 orange, juice only, 2 lemons, juice only and 3 limes, juice only.<\/p>\n
For the mussel soup: 150g white wine, 1kg mussels, cleaned and debearded, discard any that are open or do not close when tapped on a hard surface, 425g good quality olive oil, 200g potatoes, washed, peeled and roughly sliced, 100g leeks, sliced, 5g maple syrup, 40ml\/3 tbsp Japanese rice wine vinegar, 2 tbsp dark soy sauce, pinch salt and 3 tbsp citrus juice, from above.<\/p>\n
For the lamb breast: 1 lamb breast, 1 head garlic, cut in half, 1 onion, chopped, 1 carrot, peeled and chopped, 1 stick celery, chopped, 2 sprigs fresh thyme, 1 bay leaf, 150ml white wine and 600ml lamb or beef stock.<\/p>\n
For the parsley oil: 50g parsley and 50g vegetable oil.<\/p>\n
For the garnish: 4 fennel bronze fronds, 2 tbsp lovage, thinly sliced.<\/p>\n