Dried Mussel, Carrot and Winter Melon Soup

Why people make this soup

Dried mussels — sometimes called “eggs of the sea” — are really just smaller green-lipped mussels, Nourilo explains. They’re rich in vitamins and minerals yet very low in calories and fat, and traditionally regarded as a good ingredient for those watching blood lipids and cholesterol. Paired with winter melon (which traditionally helps the body release fluids and clear heat) and carrot (light, easy on digestion, good for the eyes), they make a clean, savoury soup.

Method

1. Soak and rinse the dried mussels. Wash and chunk the winter melon; peel and chunk the carrot.
2. Add everything to 1.8 L of water and simmer 1 hour, reducing to 900 ml.
3. Serve, eating the soup and ingredients together.

Nourilo’s Tips

This soup looks after both the heart and the eyes, and is fine for young and old. It is also traditionally said to help support cardiovascular health and steady blood sugar. To stretch it for a crowd, add some corn and lean pork.