CREAMY MUSSEL AND SAFFRON SOUP

WHAT IS SAFFRON?

Saffron is a delicate, expensive spice but really you don't want to go without this pungent, aromatic flavour - it makes all the difference!

   RECIPE FACTS

Yield

4 people

cooking time

40 minutes

prep Time

15 minutes

total time

55 minutes

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INGREDIENTS

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– 4.4 lb mussels  – 2 shallots, 2 thyme sprigs, 2 bay leaf – 1 ¼ cups white wine – 2 cups chicken stock – 0.5 oz butter – 1 potato, fennel, leek – 1 brown onion  – 2 garlic cloves  – 1 bunch parsley – ¼ tsp saffron threads – 1 cup cooking cream – 0.7 oz butter – ½ lemon, salt, pepper

CLEANING THE MUSSELS

Use a kitchen towel to remove the beard.

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COOKING THE MUSSELS

Cook the mussels in butter with shallots, bay leaf, thyme and chicken stock.

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STRAINING THE MUSSEL STOCK

When the mussels have cooked strain them into a sieve catching the mussel stock in a bowl.

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MAKING THE SOUP

In a large pot on high heat, sear the vegetables. Add the saffron threads and stir well.

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ADDING STOCK AND CREAM

Deglaze with the mussel stock and add the cream. Bring to a boil.

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Mix the soup with a stick blender until smooth.

PICK THE MUSSELS

Meanwhile pick the cooked mussels from their shells keeping a few in their shell for decoration.

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COOK THE GARNISH

Cut the  vegetables into small cubes and stew them in a pan until they became translucent and soft for about 8-10 minutes.

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MAKING THE FENNEL CRUMBS

Remove the rind from toast bread and mix in a food processor until small crumbs form.

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TOSS THE CRUMBS WITH FENNEL SEEDS AND SEA SALT.

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ADD THE COOKED MUSSELS TO THE SOUP

Before serving heat up the vegetables and mussels in the soup.

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Finish the soup with chopped parsley.

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Serve in a soup bowl and sprinkle with the fennel crumbs.

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Click here to learn how to make this delicious crab salad 

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Enjoy this delicious mussel recipe!!!