Spiced saffron and mussel soup

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
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

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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

0 votes

Reviews

Share your thoughts...

Rate & review

Rate

0 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine