FOOD+DRINK
STAY HOME
& COOK!
WITH KENT’S RESTAURANTS TEMPORARILY CLOSED, SOME OF insideKENT’S FAVOURITE
CHEFS HAVE SHARED THEIR SIGNATURE DISHES AND FAVOURITE RECIPES TO BRING US
ALL A LITTLE JOY - FROM THEIR KITCHEN TO YOUR KITCHEN - ENJOY!
Spiced Saffron & Mussel Soup
Recipe by James Palmer Rosser, Kent Cookery School, nr Ashford
kentcookeryschool.co.uk
Kentcookeryschool
Serves: 2
Prep time: 15 mins
Cook Time: 10 mins
Ingredients:
• 500g mussels
• Knob of butter
• 2 cloves of garlic
• 1 tbsp Madras curry powder
• 1 red chilli (deseed if you don’t want it too hot!)
• 2 banana shallots
• Small piece of ginger
• 1 pinch of saffron
• 50ml of white wine
• Handful chopped coriander
• 100ml double cream
• 300ml vegetable stock
kentcookeryschool
Method:
1. Cook the mussels in a large hot dry pan for 30
seconds to shock the mussels, add the white wine
and cook with a lid until they are open.
2. Place into a colander ensuring you keep the
cooking liquor.
3. Place the same pan back on the stove and add
the butter, once the butter has melted place the
sliced shallots, crushed garlic, the sliced chilli and
grated ginger together and cook until soft.
4. Once the vegetables are soft add the curry
powder and cook for no longer than 30 seconds on
a medium heat.
5. Add the cooking liquor and vegetable stock,
bring to the simmer, when it has come to a simmer
add the double cream and the saffron and bring
to a boil.
6. In the meantime, pick the mussel meat from the
shells and leave to add to the soup when ready.
7. Once the soup has come to a boil reduce the heat
to a simmer and add the mussels, chopped coriander
and season to taste.
8. Serve straight away.
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