Mussel Saffron Soup

Name: Mussel Saffron Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 59 milliliters chopped fresh chervil or parsley; 473 milliliters clam juice; 0 teaspoons dried thyme; 355 milliliters dry white wine; 59 milliliters minced fresh parsley; 1 garlic clove, minced; 0 teaspoons ground red pepper; 237 milliliters 2% reduced-fat milk; 907 grams 50 mussels (about , scrubbed and debeared; 0 teaspoons saffron threads, crushed; 118 milliliters minced shallots; 1 teaspoon butter or stick margarine

Mussel Saffron Soup is a gluten free and pescatarian main course. This recipe serves 4. One serving contains 259 calories, 17g of protein, and 5g of fat. From preparation to the plate, this recipe takes around 45 minutes. If you have garlic clove, parsley, shallots, and a few other ingredients on hand, you can make it. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert. It is perfect for Autumn.

Instructions

Melt butter in a large Dutch oven over medium-high heat.

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Butter

Equipment you will use

Dutch Oven

Add minced shallots, and saut 3 minutes.

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Shallot

Add the wine and next 5 ingredients (wine through garlic); bring to a boil.

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Garlic

Wine

Add mussels.

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Mussels

Cover and cook 5 minutes or until the mussels open; discard any unopened shells. Strain the mussel mixture through a cheesecloth-lined sieve into a medium bowl, reserving cooking liquid. Reserve 12 shells with meat intact.

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Mussels

Pasta Shells

Meat

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Cheesecloth

Sieve

Bowl

Remove meat from the remaining shells. Chop meat and add to pan; discard shells.

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Pasta Shells

Meat

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Frying Pan

Add reserved cooking liquid, clam juice, black pepper, and red pepper; bring to a boil.

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Black Pepper

Clam Juice

Red Pepper

Reduce heat, and simmer for 5 minutes. Stir in the milk, and cook 1 minute or until soup is thoroughly heated.

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Milk

Soup

Pour soup into serving bowls. Top with reserved mussels and chervil.

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Chervil

Mussels

Soup

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Bowl

Equipment

Ingredients

Servings:

bay leaf 0teaspoons

freshly ground black pepper 59milliliters

chopped fresh chervil or parsley 473milliliters

clam juice 0teaspoons

dried thyme 355milliliters

dry white wine 59milliliters

minced fresh parsley 1

garlic clove, minced 0teaspoons

ground red pepper 237milliliters

2% reduced-fat milk 907grams

50 mussels (about , scrubbed and debeared 0teaspoons

saffron threads, crushed 118milliliters

minced shallots 1teaspoon

butter or stick margarine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.