Spiced saffron and mussel soup

Spiced saffron and mussel soup

Seasonal mussels work wonders in this fragrant and lightly spiced soup. Perfect for a starter or light main, mop it all up with a hunk of crusty bread.

Spiced saffron and mussel soup

  • Serves icon Serves 4
  • Time icon Hands-on time 30 minutes

Seasonal mussels work wonders in this fragrant and lightly spiced soup. Perfect for a starter or light main, mop it all up with a hunk of crusty bread.

Nutrition: per serving

Calories
398kcals
Fat
32.2g (18.9g saturated)
Protein
14.1g
Carbohydrates
9.4g (5g sugars)
Salt
0.9g salt

Ingredients

  • 1kg mussels
  • 1 tbsp butter
  • 6-8 small, pink, Thai shallots, or normal shallots, halved and thinly sliced
  • 2 garlic cloves, crushed
  • 1 tsp finely grated ginger
  • 1 large red chilli, deseeded and finely diced
  • 1 tsp curry powder
  • 1 large pinch of saffron
  • 100ml dry white wine
  • 600ml vegetable stock (we like Knorr)
  • 200ml double cream
  • 6 tbsp finely chopped fresh coriander leaves
  • Lime wedges, to serve
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Scrub the mussel shells clean and remove any ‘beards’. Discard any mussels that do not close when tapped sharply on a work surface. Rinse in 3 changes of cold water to remove any grit, then drain in a colander and set aside.
  2. Melt the butter in a large wok or frying pan over a high heat. Add the shallots, garlic, ginger, chilli and curry powder, and stir-fry for 2-3 minutes, until fragrant. Add the saffron, white wine and stock to the wok or pan and bring to the boil. Cook over a high heat for 2-3 minutes.
  3. Add the mussels to the wok or pan, cover with a tight-fitting lid and cook for 2-3 minutes, carefully shaking the wok or pan occasionally.
  4. Remove the mussels with a slotted spoon and discard any that have not opened. Set aside. Add the cream to the cooking liquor and bring back to the boil, reduce the heat and simmer gently for 4-5 minutes.
  5. Return the mussels to the pan. Stir in the coriander, check the seasoning and divide between 4 large shallow soup bowls. Serve immediately with lime wedges and crusty bread to mop up the juices.

Nutrition

Calories
398kcals
Fat
32.2g (18.9g saturated)
Protein
14.1g
Carbohydrates
9.4g (5g sugars)
Salt
0.9g salt

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Coconut milk recipes

Mussels in coconut broth

It only takes 15 minutes to rustle up this low-calorie...

Save recipe icon Save recipe icon Save recipe

Mussel recipes

Dairy-free mussels mouclade

This mussels mouclade recipe is a dairy-free version of a...

Save recipe icon Save recipe icon Save recipe

March seasonal recipes

Mussels with cider, tarragon and crème fraîche

A hearty recipe, full of British flavours. Mop up all...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.