Mussels Bouillon: suitable for diabetic, lactose, gluten and fructose (fodmap) intolerant diets

Recipe for Mussels Bouillon

mussels in white wine saffron broth2


  • 1 kilo fresh muscles
  • 1 bunch fresh chives
  • 3 sprigs fresh thyme
  • 1 sprig fresh oregano
  • 1 fresh long red chilli
  • 1 fresh long green chilli
  • 2.5 cm piece fresh ginger
  • 2 table spoons olive oil
  • 100 ml lactose free cream
  • 1 large pinch of saffron filaments
  • 3 cups water
  • 1 bottle (750 ml) of Savingon Blanc
  • 1 table spoon cornflour (make sure it is made from maize and not wheat)
  • Salt and pepper to taste
Herbs for Mussels Bouillon
Herbs for Mussels Bouillon


Stage One

  • rinse mussels in fresh water and de-beard if necesserry
  • pour white wine and 2 cups of water in a large pan or wok
  • add your sprigs of oregano and thyme to the liquid
  • add salt and pepper
  • heat the liquid to a slow simmer then add muscles
  • bring the pot up to a fast simmer and cook with a lid on the pot for 4 mins
  • remove from heat and tip contents of pot into a large stainless steel bow.

Stage Two

  • finely chop ginger and chillies and half of the chives
  • pour olive oil into dry pan or wok and heat
  • add chillies and ginger and chives to the oil and sauté until tender
  • strain the wine and mussel stock into the chillies and ginger
  • add saffron filaments and stir through
  • place a lit on the pot or wok and simmer slowly for 5 mins
  • mix the cornflour to a paste with the remaining cup of water
  • add cornflour mixture to the stock and stir through until slightly thickened
  • add cream and stir well on a very low heat
  • add the cooked mussels back into the bouillon, stir through mixture put lid back on the pot and simmering on a very low heat warm the mussels through.
Mussel Bouillon Saffron Stock
Mussel Bouillon Saffron Stock

Sprinkle with the remaining finely chopped chives.


Mussels Bouillon with fresh garden herbs and saffron.
Mussels Bouillon with fresh garden herbs and saffron.

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