Saffron Mussel Bisque

Name: Saffron Mussel Bisque
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 296 milliliters chicken broth; 1 teaspoons fenugreek seeds, finely crushed; 2 Tbsps all-purpose flour; 1 Tbsp chopped fresh parsley; 1 clove garlic, crushed; 1 leek, bulb only, chopped; 3 Tbsps margarine; 907 grams mussels, cleaned and debearded; 1 Tbsp olive oil; 1 onion, chopped; 6 saffron threads; 6 servings salt and pepper to taste; 355 milliliters water; 2 Tbsps whipping cream; 296 milliliters white wine

Saffron Mussel Bisque might be just the soup you are searching for. This recipe makes 6 servings with 223 calories, 10g of protein, and 12g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have onion, whipping cream, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.

Ingredients you will need

Saffron

Water

Equipment you will use

Bowl

Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open.

Ingredients you will need

Mussels

Pasta Shells

Water

Wine

Equipment you will use

Sauce Pan

Frying Pan

Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve.

Ingredients you will need

Mussels

Equipment you will use

Sieve

Heat butter and oil in a saucepan.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute.

Ingredients you will need

Garlic

All Purpose Flour

Onion

Leek

Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes.

Ingredients you will need

Chicken Broth

Saffron

Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells.

Ingredients you will need

Mussels

Pasta Shells

Add all mussels to soup and stir in chopped parsley, salt, pepper and cream.

Ingredients you will need

Mussels

Parsley

Pepper

Cream

Salt

Soup

Heat through 2-3 minutes.

Garnish with parsley sprigs, if desired, and serve hot.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

296milliliters

chicken broth 1teaspoons

fenugreek seeds, finely crushed 2Tbsps

all-purpose flour 1Tbsp

chopped fresh parsley 1clove

garlic, crushed 1

leek, bulb only, chopped 3Tbsps

margarine 907grams

mussels, cleaned and debearded 1Tbsp

olive oil 1

onion, chopped 6

saffron threads 6servings

salt and pepper to taste 355milliliters

water 2Tbsps

whipping cream 296milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. 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. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.