seafood
Where the creamy magic begins!
CREAMY GOCHUJANG MUSSEL SOUP
By Karen Els for Lactalis
Serves: 4
INGREDIENTS
• 1 onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 2 tablespoons Parmalat Medium Fat Garlic & Parsley Butter
• 2 tablespoons gochujang paste
• 1 teaspoon minced lemongrass
• ½ cup fish stock
• 1 x 250ml Parmalat Fresh Cream
• 400g whole mussels, washed & prepped
For the chunky croutons:
• 1 sourdough baguette
• 2 tablespoons Hot Honey
• 2 tablespoons Parmalat Medium Fat Garlic & Parsley Butter
METHOD
1. Sauté onions and garlic in olive oil and butter.
2. Add gochujang paste and lemongrass, fish stock and cream.
3. Cook for 5 minutes before adding the mussels.
4. After adding the mussels, cook for a further 5 minutes.
5. To make the chunky croutons, melt Garlic & Parsley Butter in the microwave. Tear bread into large chunks. Pour over melted butter and drizzle with Hot Honey. Bake in a 150 ° C oven until crispy.
6. To assemble, spoon soup into bowls and garnish with extra cream, chilli crisp, sliced spring onions and chunky croutons.
essentialflavours. co. za • Winter 2026 | 57