Ingredients

Serves 4

1kg Spring Bay mussels, washed and de-bearded
2 vine ripened tomatoes
Pinch of saffron threads
1 tsp fennel seeds
50mls white balsamic
50gms butter
Fresh dill
300g tinned chick peas
150mls white wine
2 cloves garlic, sliced
4 tbsp thick yoghurt
5 tbsp chopped parsley
1 lemon zest
Salt and pepper

For Kibbeh shells
250gms burghul (rehydrated)
200g flour
Salt and pepper for seasoning
Water to moisten

Method

Heat pot, add a little oil, garlic, fennel seeds and white balsamic.
Add mussels, and wine and cover with lid for one minute or until opened.
Remove lid, and strain off mussel stock, keeping it for the soup.

Remove mussel meat from shells and chop coarsely, add lemon zest, parsley, salt and pepper. (Keep for the kibbeh filling - see below.)
Add to stock, chickpeas, tomatoes, saffron and bring to the boil. Reduce slightly being careful not to make the broth salty.
Stir in butter and add dill.
Serve

To make Kibbeh shells:
Knead the dough until it forms a pliable texture. Mould into the desired shape.
Fill with mussel meat.
Deep fry until golden brown.


Serve with soup with a dollop of yoghurt.