Amanda Laird: Saffron mussel soup

Saffron mussel soup. Picture / Babiche Martens

Serves 4

2Tbsp olive oil
1 onion, diced
2 large cloves garlic, sliced
3 potatoes, peeled and cubed
1 tsp saffron threads
2 bay leaves
2 1/2 cups fish stock
1/2 cup white wine
Salt and freshly ground pepper
1kg mussels, shells scrubbed

1. Heat oil in large pot, add onion, garlic and potato and stir over a gentle heat for 10 minutes.

2. Add saffron, stock, wine and bay leaves. Simmer for one hour, add mussels and simmer for 5 minutes.