Curried mussel and coriander soup


Ingredients 14
Servings 6
Time

Ingredients

  • 105
    g
    smoked mussels
  • 1
    large onion, chopped
  • 10
    ml
    curry powder
  • 2
    ml
    minced ginger
  • 2
    ml
    grated fresh ginger
  • 2
    ml
    ground coriander
  • 2
    ml
    turmeric
  • salt to taste
  • 1
    Litres
    chicken stock
  • 300
    g
    mussel meat
  • 500
    g
    mussels on the half shell
  • 30
    ml
    medium cream sherry
  • 125
    ml
    cream (you may need more)
  • fresh coriander sprigs to garnish
 

Method

 
Drain oil from mussels and pour into a heavy-based saucepan. Heat oil, then add onion and sauté until glossy, about 5 minutes. Add curry powder and cook with onion for about 3 minutes. Add minced ginger and grated ginger, coriander, turmeric and salt. Cook for a further 5 minutes. Add stock (use 1 cube) and simmer for a few minutes. Stir in mussel meat and simmer for 10 minutes. Add mussels on the half shell, then stir in sherry and heat through. Add cream just before serving.
 

Read more on: fish/seafood  |  soup
 

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