The soup was so good that I asked for the recipe and, a few days later, set off to collect some of the mussels for myself.
Don't worry if you can't collect any yourself, this is equally good with mussels from your fishmonger.
- Sweat the shallots and celery in the butter until translucent. Add the cayenne pepper and curry powder, then the mussels.
- Stir the shallots and celery until completely coated then add the fish stock and white wine. Cover the pan and boil for a few minutes until the mussels have opened.
- Discard any unopened mussels then remove the flesh from all the mussels that have opened and reserve.
- Strain the cooking liquor into a fresh saucepan, add the saffron and reduce by half. Add the cream and reduce further, until a coating consistency.
- Return the mussels to the soup, warm through and divide between four warmed soup bowls.
- Serve at once accompanied with slices of crusty baguette and a well-chilled Muscadet.
Dr Chris Duckham is a GP in Tongue and Armadale, Sutherland and runs Restaurant Cote du Nord, Farr Bay Inn, Sutherland. Email comments to GPlife@haymarket.com
For four people
Two shallots, peeled and chopped.
One stick of celery, diced.
30g unsalted butter.
Half a teaspoon cayenne pepper.
Half a teaspoon curry powder.
1kg mussels in the shell.
300ml fish stock.
300ml dry white wine.
One good pinch of saffron.
200ml double cream.