Soup of Saffron and Mussels Recipe

Soup of Saffron and Mussels Recipe

  • 24 Black lip mussels (scrubbed and de-bearded)
  • 2 pinches saffron strands
  • 1 onion (finely sliced)
  • 1 celery stick (finely sliced)
  • 1 leek (white only, finely sliced)
  • 1 cup white wine
  • 3 cups fish stock
  • 1/2 cup heavy cream
  1. Place a large heavy based pan over a medium high heat, add the onions, saffron and a drizzle of oil and cook for 5 minutes with a cover over the pan.
  2. Add the celery and leeks and cook for 5 more minutes.
  3. Add the white wine and allow to reduce by half, 5 minutes.
  4. Add the mussels and cook till they open, about 2-3 minutes.
  5. Add the fish stock and bring to a simmer for 40 minutes.
  6. Add the cream and return to a simmer.
  7. Strain soup through a cheesecloth.
  8. Return to the heat and bring to a simmer. Serve.
Recipe of the Day|