Spiced Saffron and Mussel Soup

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.

Serves 4

Takes 30 minutes to make

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

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.