Many years ago, in what seems like another life, I learned to cook this soup that has always been at the back of my mind. I have this vivid memory of a soup with a velvety richness and a balanced ...

A light dish packed with flavours. Serve with torn sourdough rye bread for a delicious lunch or dinner party starter. Debeard the mussels and drain through a colander. Put the white wine and a little ...

Place the thyme, parsley and bay leaf on a square of cheesecloth; tie together the corners of the cheesecloth to make a bouquet garni. Wash the mussels. Sort through them and throw out any dead ones.

Matt Swickerath, executive chef for Valenza and its sister restaurant Vero, was happy to share this recipe for mussel soup. It’s offered as one of the antipasti options and listed as “Cozze” on the ...