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.


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