Mussels in a delicious tangy broth with light coconut cream, fresh fennel and a hint of spice! These are my best mussels yet. The broth is truly divine, although simple to make.
There are many different variations of Borscht coming from Eastern Europe, some using pork hock or stewed beef. In my recipe I use ground beef to reduce cooking and prep time, its not traditional but its easy and still hits all the flavours in the soup, a favourite, comforting and balanced meal during cool weather.
