Spiced saffron and mussel soup recipe | delicious. magazine

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