TM
* 1.5kg Mussels
* 500g water
'''For the Sofrito '''

* 150g Leeks
* 50g Olive oil
* 3 Cloves Garlic, peeled
* 150g crushed Tomatoes
* 1 green Apple, peeled and chopped
* 1 teaspoon Dill, chopped
'''Other ingredients '''

* 25g biscotes French toast-type things
* 50g Anise Seeds
* 2 Fish Stock cubes
* Ground pepper
* 300g of the cooking water from the Mussels
'''To garnish '''

* 12 small Cherry tomatoes
* Anise Seeds

===Method===
* Clean the Mussels under the 'grifo' by rubbing one against the other and place in the Varoma basket. [Grifo in Spanish means 'tap' and obviously refers to some part of the Mussel's anatomy. I have no idea how to translate this into English, so if anyone is well versed in mussel knowledge, could you give me a word to use please?]
* Put 500g water in the bowl '''7 minutes / Temp. Varoma /Speed 2'''.
* After this time, place the Varoma basket on the TM lid '''12 minutes / Temp. Varoma / Speed 2'''.
* When the time is up, remove the water from the bowl and reserve.
* Remove the all but 12 of the Mussels from their shells. These 12 are used as a garnish and you should remove the beards.
* Wash the Leeks, dispose of the green part and chop them.
* Put all of the ingredients for the Sofrito in the bowl and set '''10 seconds / Speed 5'''.
* Scrape down the inside of the bowl with the spatula and set '''10 minutes /Temp. Varoma / Speed 1'''.
* When finished, add the Mussels, the biscotes, the Anise Seeds, the Stock cubes, the Pepper and the water '''1 minute / Speed 9''' so that the ingredients are well Ground.
* Pour the Soup into individual bowls and garnish with the Cherry tomatoes, cut in half, the Anis Seeds and the reserved Mussels arranged around the edge.
* Translated from a recipe in Cocina española con Thermomix (Susaeta Ediciones).

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