Spiced saffron and mussel soup recipe | delicious. magazine

Ingredients

• Ingredients
• Method
• Nutrition
• 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
• 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.
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• 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.
• 398kcals Calories
• 32.2g (18.9g saturated) Fat
• 14.1g Protein
• 9.4g (5g sugars) Carbs
• 0.9g salt Salt