Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Mussel and saffron soup


You'll need

2 kg black mussels 30 gm unsalted butter 1 onion, finely chopped 1 celery stalk, finely chopped 1 leek, white part only, finely chopped 1¼ tsp curry powder ¾ tsp cayenne pepper Pinch of saffron threads 1 thyme sprig 1 fresh bay leaf 750 ml white wine 400 ml fish stock 500 ml heavy cream (45% milk fat) 8 oysters 1 potato, diced and cooked until soft To serve: paprika

Method

  • 01
  • Rinse the mussels in cold water, remove beards, then wash again. Discard any that won’t close when tapped on a work surface.
  • 02
  • Melt butter in a large, heavy-based pan and gently sweat the vegetables until soft, without allowing them to colour. Add the curry powder, cayenne pepper, saffron and herbs and sweat them for a little longer, then add the mussels. Continue cooking gently, with the lid on, for another 2 minutes.
  • 03
  • Add the wine, and replace the lid to allow mussels to steam open. Once mussels have opened, remove pan from heat and pick mussels out of the pan, discarding any that have not opened. Return the pan to the heat and reduce the wine by half. Add the fish stock and reduce by half again.
  • 04
  • Strain stock through a muslin cloth or very fine sieve into a clean pan. Add cream and reduce a little further, until it has a coating consistency. Season with a little salt to taste.
  • 05
  • To serve, remove mussels from their shells (ensuring there are no beards), place some at the bottom of each soup bowl, along with one oyster and a few pieces of diced potato. Heat the soup to just below boiling point and pour it over the mussels and oyster. Dust with a pinch of paprika.

Note This recipe is from Marco Pierre White's Great British Feast (Orion, $55, hbk). In editing this recipe for publication we have made minor changes to bring it into Gourmet Traveller style.


This soup is relatively simple to make but tastes totally lavish. The oysters are optional - they make the soup that little bit more special but it's equally good without. Mussels are a particularly versatile seafood, and some of the best mussels in the country come from Jersey. I like them steamed with a little onion but, instead of using white wine, I like to use cider; try it once and you'll be hooked.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

Sep 2008

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×