1 teaspoon peeled and finely grated fresh root ginger
2 large red chillies, deseeded and finely diced
1 teaspoon medium curry powder
1 large pinch of saffron threads
100 ml (3 1/2 fl oz) dry white wine
400 ml (14 fl oz) hot vegetable stock
1 kg (2 1/4 lb) fresh mussels, scrubbed and debearded
200 ml (7 fl oz) double cream
6 tablespoons finely chopped coriander leaves
salt and pepper
Heat the butter in a large wok or frying pan, add the shallots, garlic, ginger, red chillies and curry powder and stir-fry over a high heat for 1 minute. Add the saffron, white wine and stock and bring to the boil, then reduce the heat to medium and cook for 1–2 minutes.
Add the mussels to the pan, discarding any that are cracked or don’t shut when tapped. Increase the heat to high, cover tightly and cook for 2–3 minutes, shaking the pan occasionally, until the mussels have opened. Discard any that remain closed. Remove the mussels with a slotted spoon and set aside.
Add the cream to the stock mixture and bring back to the boil, then reduce the heat and simmer gently, uncovered, for 5–6 minutes. Return the mussels to the pan, stir in the coriander and season to taste.
Ladle into warm soup bowls and serve with crusty bread.