creamy, curried mussel soup

How to make creamy, curried mussel soup recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
1 tablespoon butter
2 shallots, thinly sliced
2 garlic cloves, crushed
1 teaspoon peeled and finely grated fresh root ginger
2 large red chillies, deseeded and finely diced
1 teaspoon medium curry powder
1 large pinch of saffron threads
100 ml (3½ fl oz) dry white wine
400 ml (14 fl oz) hot vegetable stock
1 kg (2¼ lb) live mussels, scrubbed and debearded
200 ml (7 fl oz) double cream
6 tablespoons finely chopped fresh coriander
salt and pepper
crusty bread, to serve (optional)

Method:
Heat the butter in a large wok or frying pan, add the shallots, garlic, ginger, red chillies and curry powder and stir-fry over a high heat for 1 minute. Add the saffron, white wine and stock
and bring to the boil, then reduce the heat to medium and cook for 1–2 minutes.

Add the mussels to the pan, discarding any that are cracked or don’t shut when tapped, and cover tightly. Increase the heat to high and cook for 2–3 minutes, shaking the pan occasionally, until the mussels have opened. Discard any that remain closed. Remove the mussels with a slotted spoon and set aside.

Pour the cream into the stock mixture and bring back to the boil, then reduce the heat and simmer gently, uncovered, for 5–6 minutes. Return the mussels to the pan, stir in the coriander and season to taste.

Ladle into soup bowls and serve with crusty bread, if liked.

For curried smoked mussel omelette, whisk together 4 eggs and 2 teaspoons hot curry powder in a bowl, then season with salt. Heat 2 tablespoons butter in a large frying pan and add the egg mixture, swirling to coat evenly.

Cook for 1–2 minutes and then add a drained 85 g (3 oz) can smoked mussels in olive oil down the centre. Fold the egg mixture over the mussels.

Flip to seal and cook for 1–2 minutes. Keep warm while you repeat the recipe, to make 2 omelettes in total. Divide each omelette in two and serve one half per person. Total cooking time 10 minutes.

creamy, curried mussel soup