Saffron is a prized spice sourced from the stigma of the saffron crocus. Native to Southwest Asia its piquant flavour adds a rich yellow colour to a range of sweet and savoury dishes. Use a pinch of saffron to make this Spiced Saffron and Mussel Soup, it only takes 30 minutes to make. Serve Spiced Saffron and Mussel Soup hot with lime wedges and crusty bread.
Spiced Saffron and Mussel Soup Recipe
Serves 4
Takes 30 minutes to make
Ingredients:
1kg mussels
1 tbsp butter
6–8 small thai shallots (or regular shallots), halved and thinly sliced
2 garlic cloves, crushed
1 tsp ginger, finely grated
1 large red chilli, deseeded and finely diced
1 tsp curry powder
1 large pinch saffron
100ml dry white wine
600ml vegetable stock
200ml double cream
6 tbsp fresh coriander leaves, finely chopped
lime wedges, to serve
crusty bread, to serve
Method:
Scrub mussel shells clean and de-beard. Discard any mussels that don’t close when tapped sharply on a hard surface. Rinse mussels in 3 changes of cold water to remove any grit, drain in a colander and set aside.
Melt butter in a large wok over high heat. Add shallot, garlic, ginger, chilli and curry powder and stir-fry for 2–3 minutes until fragrant. Add saffron, wine and stock and bring to the boil. Cook over high heat for 2–3 minutes. Add mussels, cover with a tight-fitting lid and cook for 2–3 minutes, carefully shaking wok occasionally.
Remove mussels with a slotted spoon and discard any that have not opened. Set aside.
Add cream to the soup. Bring to the boil, reduce heat and simmer gently for 4–5 minutes.
Return mussels to soup. Stir in coriander and check the seasoning.
Divide soup between 4 large, shallow soup bowls and serve immediately with lime wedges and crusty bread.
