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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

A luxury safari though Botswana's Okayango Delta
28.04.2017

Enjoy the best of both worlds on safari in Botswana's Okayango Delta. Creature-spot by day and have all the creature comforts by night at a trio of luxury retreats.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

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.

×