Ingredients

Stock

• 2kg of mussels
• 1 bottle of white wine
• 1.5L water
• Whole peppercorns
• 2x bay leaves
• Salt

Soup

• 1 red chilli
• 3 cloves of garlic
• 2cm fresh ginger
• 1 large onion
• 2-3 strands of saffron
• Olive oil
• 1/2L cream
• Salt and pepper

Saffron aioli

• 1 clove of garlic (chopped)
• 6 pasteurised egg whites (approx. 100g)
• The juice of an organic lemon
• Salt and pepper
• 2-3 strands of saffron
• 35ml olive oil
• 70ml rapeseed oil (a neutral oil)

Extras

• 8 slices of pancetta
• Dill

Instructions

STOCK
Clean the mussels by rinsing them and removing the 'beard'. Discard any that do not close after a slight tap on the table. Put the mussels, salt, water and white wine in a pot together with the bay leaves and peppercorns.

Put the lid on and cook until all the mussels are open, approximately 10 minutes. Discard any mussels that don't open during cooking.

SOUP
Chop the chilli, ginger, onions and garlic into cubes and sauté them in butter in a pan for approximately 10 minutes. Add the stock and reduce by approximately 1/3. Add the cream and heat for approximately 5 minutes until almost boiling, while you season with salt and pepper.

PANCETTA
Fry eight slices of pancetta in a hot pan until golden. Dry on a piece of paper towel.

SAFFRON AIOLI
Whisk the egg yolks with lemon juice, saffron and garlic. Whisk the oil in a thin stream, until it develops a mayonnaise consistency. Season with salt and pepper.

SERVE
Serve the soup in a soup bowl. In the center of each bowl place 2 tbsp. saffron aioli. Sprinkle with fried pancetta, add 3-4 mussels as a garnish and finish with a sprinkle of dill.