Spiced Mussel Soup

Spiced Mussel Soup

A delicatley spiced Mussel Soup makes a perfect appetiser warming up the tastebuds for the evening to come. I featured this soup in one of my pop up restuarants and received great reviews.

For Each Serve

  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 100g butter
  • 1 clove finely chopped garlic
  • 2 shallots finley chopped
  • ¼ tsp of turmeric
  • ¼ cup mussel stock (see below)
  • ½ cup coconut milk
  • ½ tsp sugar
  • Salt to taste
  • 5 Mussels in their shells

For the Mussel Stock

  • 5 Mussels
  • 2 Cups Water
  • For the stock place the mussels in a saucepan, add the water and boil on a medium heat for 10 minutes. Set aside.
  • Dry roast the cumin and coriander seeds in a small frypan, then grind to a powder.

Bring it together

  • Add 30 grams of butter to a saucepan and set on medium heat.
  • Add the garlic and eschalots and saute for a minute.
  • Add the turmeric and the ground cumin and coriander and cook for 30 seconds.
  • Add the mussel stock and coconut milk and bring to the boil.
  • Add the sugar and salt and cook for a minute.
  • Strain through a sieve into another pan.
  • Add the rest of the butter and bring to boil.
  • Cook the five mussels in a saucepan in boiling water until they open.
  • Place them a serving dish and pour the soup over.

Leave a Reply