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.
Takes 30 minutes to make
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
salt and pepper (optional), to season
lime wedges, to serve
crusty bread, to serve
1 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.
2 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.
3 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.
4 Divide soup between 4 large, shallow soup bowls and serve immediately with lime wedges and crusty bread.