Ingredients
| 100g dried egg noodles | |
| 10ml chilli oil | |
| 50ml olive oil | |
| ½ fresh red chilli, deseeded and diced | |
| 2 shallots, diced | |
| 2 cloves garlic, sliced | |
| 4 baby carrots, sliced | |
| ½ cup sauvignon blanc | |
| 12 fresh green-lipped mussels, scraped clean and rinsed | |
| 500ml bone broth (fish, beef or chicken broth will do) or even vegetable stock | |
| 1 spring onion, finely chopped | |
| pinch red chilli flakes | |
| ½ handful mixed chopped chives, parsley and fennel tops |
With winter upon us, this bowl of deliciousness is the ultimate flu buster.
Instructions
| 1. | Bring a pot of water to the boil and add the dried egg noodles, cook for 1 minute until soft (or prepare according to packet instructions). |
| 2. | Drain the noodles, put in a bowl, toss with the chilli oil and reserve. |
| 3. | Put a saucepan on a medium heat. |
| 4. | Add the olive oil, fresh chilli, shallots, garlic and baby carrots and season with a pinch of sea salt. |
| 5. | Sauté until soft and translucent. Add the sauvignon blanc and cook for a further minute. |
| 6. | Add the mussels and the broth and bring to the boil. |
| 7. | By this time the mussels will be open; if not, cook them for a little longer. |
| 8. | Add the spring onion and the cooked noodles then adjust the seasoning to your taste. |
| 9. | Divide the mussel noodle soup into two soup bowls and serve sprinkled with red chilli flakes and chopped herbs. |
Food Photography Tez Mercer