Recipe for Mussels Bouillon

Ingredients

• 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

Method

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.

Sprinkle with the remaining finely chopped chives.

Enjoy!