My mussel and sweetcorn soup is a cross between a chowder and a Chinese soup. It mixes briny shellfish with sweetcorn like a chowder, but employs sesame oil, ginger and turmeric for an Asian twist. I add rice to give the broth some body. This recipe is especially good because it can be rustled up quickly to brighten the darkest winter days – especially with the convenience of frozen corn.
Prep time: 10 minutes Cooking time: 15 minutes Serves: 4
3 tbsp neutral oil 1 tbsp grated ginger 1 lemon, zest and juice 1 tsp turmeric 500g sweetcorn kernels 1 litre chicken stock 100g basmati rice Sea salt White pepper, freshly ground Sesame oil 1kg mussels, scrubbed and debearded Coriander, freshly chopped
Heat the oil in a large stock pan. Fry the ginger and, when fragrant, add the zest of the lemon, along with the turmeric and fry again briefly. Add the sweetcorn and coat with the turmeric oil.
Pour in the stock and lemon juice and add the rice. Cook uncovered for 15 minutes or until the rice is tender.
Season with the salt and pepper and a few drops of sesame oil. Pop in the mussels and cover to steam them. Once the mussels are open (this should take three to four minutes) scatter over the coriander and serve.
The Guardian
