Seafood lover? Why not try our fragrant Mussel Soup as a winter warmer, featuring Forbidden® Organic Gluten Free Brown Rice Flakes.
Serves: 4 | Prep Time: 15 mins | Cook Time: 20 mins
Ingredients:
- 1kg Mussels, cleaned
- 6 Saffron strands (optional)
- 1 cup White Wine (or Apple Cider or Stock)
- 100g butter, in 2 x 50g portions
- 50g Olive Oil
- 1 large Red Onion, finely diced
- 4 Garlic cloves, crushed
- 1lt Water
- 150g Forbidden® Organic Gluten Free Brown Rice Flakes
- 200g Cherry Tomatoes, cut into halves
- ½ bunch Coriander
- ½ bunch Spring Onions, thinly sliced
Preparation method:
- Place the saffron in a 30ml hot water to bloom, set aside.
- Place a heavy based, deep pot with a lid over a high heat.
- Add the mussels, 1 cup of white wine/cider/stock and 50g butter. Stir and cover with lid.
- Cook for 1 minute or until the shells have opened. (Some shells may need a little help with a butter knife if they are slightly open. Discard any mussels that remain closed.)
- Remove mussels from the pan and place into a colander set over a bowl, to cool and drain and set liquid and mussels aside for future use.
- Remove the mussels from their shells and place in a bowl covered with foil to keep warm. Keep some shells for presentation when serving.
- Place pan back onto medium heat and add 50g butter, 50g olive oil, onion and garlic. Bring to a gentle heat and sweat until onion is translucent. Do not brown the onion.
- Add 1lt of water to the onion garlic mix, along with the strained mussel liquid and saffron liquid.
- Bring stock to boil then reduce to simmer and add brown rice flakes.
- Stir the flakes and continue stirring for 5 minutes or until Rice Flakes are softened and creamy looking in texture.
To Serve:
Distribute mussels into bowls and pour broth over. Place mussel shells on top for presentation, then scatter cherry tomatoes, spring onions and coriander for freshness and crunch.
