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Spicy Saffron Mussel Soup


1 tb olive oil

2 shallots

1-2 garlic cloves, minced

1 knob of ginger, peeled and minced

1 chili, finely chopped

1 tsp curry powder

1 pinch of saffron

100ml dry white wine

1/2 litre vegetable stock

2/3 cup coconut milk

1 tin PYSCIS Blue Mussels in chilli and garlic oil

1 bunch coriander

1 lime

Heat the oil in a large frying pan over high heat. Add the shallots, garlic, ginger, chilli and curry powder, and saute for 2-3 minutes, until fragrant. Add the saffron and white wine to deglaze and cook until the liquid has evaporated, then add the stock. Add the coconut milk and simmer for a further 5 minutes.

Add the mussels (reserving the oil) and serve across two bowls. Garnish with a bit of the remaining chilli oil, a sprinkle of coriander, and a squeeze of fresh lime juice.


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