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Mussel and Saffron soup with Prawns, Scallops and garlic aioli

This is a flavoursome mussel and saffron stock topped with grilled prawns and scallops, mussel meat with garlic aioli and dressed with chives. Serves 4.

Notes

Mussel and saffron stock can be made ahead of time and placed in the freezer until you need it.
Serve with fresh baked bread rolls

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Angus Hughson

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Mussel and Saffron soup with Prawns, Scallops and garlic aioli.

 
 

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