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Wheatberry and Mussel Minestrone v2

Serves: 2
Cooking Time: 10-30 minutes


  • 100g Merchant Gourmet Wheatberries
  • 1 medium onion, peeled and diced 1cm
  • 4 cloves of garlic, peeled and sliced
  • 1 medium carrot, peeled and diced 1cm
  • 5 tbsp and 300ml water
  • 1 small firm courgette, diced 1cm
  • 500g mussels, washed and de-bearded
  • 125g (half a punnet) baby plum tomatoes, halved
  • 6 tbsp sliced basil
  • Freshly ground black pepper


  1. Simmer the wheatberries in salted water for 25 minutes until they are just cooked through (they will retain a delightful bite) Drain them well.
  2. Get a large shallow pan. Add the onion, garlic, carrot and water. Cover the pan. Sweat over a medium heat for 8 minutes until the vegetables are soft. Stir twice during this time to make sure that the vegetables don’t stick. Add more water if you need to.
  3. Once the vegetables are soft, add the 300ml of water. Bring to the boil. Add the wheatberries and courgette. Bring back to the boil. Boil for 1 minute.
  4. Add the mussels and tomatoes. Cover the pan. Boil for 3 minutes or until the mussels all open. Discard any that don’t.
  5. Sprinkle the basil over the top and serve straight from the pan with your pepper grinder on the side.