Mussel soup with crispy lamb recipe
 A delicious mussel soup with crispy lamb pieces, the perfect showstopper starter or light main meal. 1 orange, juice only2 lemons, juice only 3 limes, juice only 1 orange, juice only 2 lemons, juice only 3 limes, juice only 150g/5½oz white wine1kg/2lb 4oz mussels, cleaned and debearded, discard any that are open or do not close when tapped on a hard surface425g/15oz good quality olive oil200g/7oz potatoes, washed, peeled and roughly sliced100g/3½oz leeks, sliced5g/⅛oz maple syrup40ml/3 tbsp Japanese rice wine vinegar2 tbsp dark soy saucepinch salt3 tbsp citrus juice, from above 150g/5½oz white wine 1kg/2lb 4oz mussels, cleaned and debearded, discard any that are open or do not close when tapped on a hard surface 425g/15oz good quality olive oil 200g/7oz potatoes, washed, peeled and roughly sliced 100g/3½oz leeks, sliced 5g/⅛oz maple syrup 40ml/3 tbsp Japanese rice wine vinegar 2 tbsp dark soy sauce pinch salt 3 tbsp citrus juice, from above 1 lamb breast 1 head garlic, cut in half1 onion, chopped1 carrot, peeled and chopped1 stick celery, chopped2 sprigs fresh thyme1 bay leaf150ml/¼ pt white wine600ml/20fl oz lamb or beef stock 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/¼ pt white wine 600ml/20fl oz lamb or beef stock 50g/1¾oz parsley 50g/1¾oz vegetable oil 50g/1¾oz parsley 50g/1¾oz vegetable oil 4 fennel bronze fronds2 tbsp lovage, thinly sliced 4 fennel bronze fronds 2 tbsp lovage, thinly sliced Method To make the mussel soup, mix the citrus juices together in a bowl and set aside. Place a deep saucepan on a medium heat, add the wine and mussels to the pan. Steam the mussels for approximately 1 minute until they just open. Remove the mussels from their shells and set aside, discard the shells and any mussels that remain closed. Reserve the mussel stock.Heat 100g/3½oz of the olive oil in a large lidded frying pan over a low heat and gently fry the potatoes and leeks with the lid on. Once softened, transfer to a blender, add the cooked mussels and maple syrup and blend whilst slowly adding the remaining olive oil. If needed add a little of the mussel stock to achieve the correct viscosity. Season with the salt, rice vinegar, soy sauce, mussel stock and citrus juice to taste. Keep warm.To make the lamb breast, preheat the oven to 170C/150C Fan/Gas 3½ or plug in your slow cooker and set to high. Place all the ingredients into a roasting pan or slow cooker and cook for 3 hours. Once cooked remove from the oven, cool and press under a heavy weight overnight in the fridge.Once pressed, cut the lamb into 1x2cm portions and place on a baking tray. Heat the grill to high and place the lamb under for 2 minutes or until crispy.To make the parsley oil, blend the parsley and vegetable oil in a blender until smooth. Pass the mixture through a fine sieve. To serve, pour the soup into serving bowls and top with the crispy lamb pieces, bronze fennel, lovage and parsley oil. To make the mussel soup, mix the citrus juices together in a bowl and set aside. To make the mussel soup, mix the citrus juices together in a bowl and set aside. Place a deep saucepan on a medium heat, add the wine and mussels to the pan. Steam the mussels for approximately 1 minute until they just open. Remove the mussels from their shells and set aside, discard the shells and any mussels that remain closed. Reserve the mussel stock. Place a deep saucepan on a medium heat, add the wine and mussels to the pan. Steam the mussels for approximately 1 minute until they just open. Remove the mussels from their shells and set aside, discard the shells and any mussels that remain closed. Reserve the mussel stock. Heat 100g/3½oz of the olive oil in a large lidded frying pan over a low heat and gently fry the potatoes and leeks with the lid on. Once softened, transfer to a blender, add the cooked mussels and maple syrup and blend whilst slowly adding the remaining olive oil. If needed add a little of the mussel stock to achieve the correct viscosity. Season with the salt, rice vinegar, soy sauce, mussel stock and citrus juice to taste. Keep warm. Heat 100g/3½oz of the olive oil in a large lidded frying pan over a low heat and gently fry the potatoes and leeks with the lid on. Once softened, transfer to a blender, add the cooked mussels and maple syrup and blend whilst slowly adding the remaining olive oil. If needed add a little of the mussel stock to achieve the correct viscosity. Season with the salt, rice vinegar, soy sauce, mussel stock and citrus juice to taste. Keep warm. To make the lamb breast, preheat the oven to 170C/150C Fan/Gas 3½ or plug in your slow cooker and set to high. Place all the ingredients into a roasting pan or slow cooker and cook for 3 hours. Once cooked remove from the oven, cool and press under a heavy weight overnight in the fridge. To make the lamb breast, preheat the oven to 170C/150C Fan/Gas 3½ or plug in your slow cooker and set to high. Place all the ingredients into a roasting pan or slow cooker and cook for 3 hours. Once cooked remove from the oven, cool and press under a heavy weight overnight in the fridge. Once pressed, cut the lamb into 1x2cm portions and place on a baking tray. Heat the grill to high and place the lamb under for 2 minutes or until crispy. Once pressed, cut the lamb into 1x2cm portions and place on a baking tray. Heat the grill to high and place the lamb under for 2 minutes or until crispy. To make the parsley oil, blend the parsley and vegetable oil in a blender until smooth. Pass the mixture through a fine sieve. To make the parsley oil, blend the parsley and vegetable oil in a blender until smooth. Pass the mixture through a fine sieve. To serve, pour the soup into serving bowls and top with the crispy lamb pieces, bronze fennel, lovage and parsley oil. To serve, pour the soup into serving bowls and top with the crispy lamb pieces, bronze fennel, lovage and parsley oil.