Navy Tea Cloth, £8.00
Large Casserole, £83.50
Medium Bluebell Board, £20.00
Serves 6 – 8
2 kg of mussels
A knob of butter
8 shallots, peeled and chopped finely
A pinch of saffron threads
2 glasses of white wine (175ml)oule
400ml fish stock
400 ml double cream
A bunch of fresh parsley, chopped
Clean the mussels well and remove the beards.
Discard any that don’t close when tapped.
Melt the butter in a large pan with a lid and gently fry the shallots for ten minutes, being careful not to brown them.
Sprinkle in the saffron and splash in the wine.
Leave to simmer for another ten minutes, or until the wine has evaporated and the shallots are a wonderful golden colour.
Pour in the fish stock and bring to the boil, then dump in the mussels.
Put on the lid and give the pot a good shake.
Simmer for five minutes then take the mussels out of the pot using tongs if you have them and pop in a bowl.
Bin any that have not opened properly.
Glug the cream into the soup and scatter in the parsley.
Heat through and gently simmer for five minutes.
Put the mussels back in the pot, shake once more with the lid on, then ladle into bowls, dividing the soup evenly between them.
Serve with crusty bread.