Spiced saffron and mussel soup
- Serves 4
- 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.
- 32.2g (18.9g saturated)
- 9.4g (5g sugars)
- 0.9g salt
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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