Saffron Mussel Soup

Name: Saffron Mussel Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 carrot, cut into thin strips; 1 celery stalk, cut into thin strips; 473 milliliters fish stock or clam juice; 473 milliliters dry white wine; 1 sprig fresh thyme; 2 garlic cloves, thinly sliced; 355 milliliters heavy whipping cream; 1 leek, cut into thin strips; 36 mussels; 1 pinch Pinch of nutmeg; 0 teaspoons freshly ground pepper; 1 pinch Pinch of saffron; 1 teaspoons salt; 2 shallots, thinly sliced; 6 Tbsps unsalted butter; 1 Tbsp warm water

Saffron Mussel Soup might be just the soup you are searching for. One serving contains 463 calories, 8g of protein, and 35g of fat. This recipe serves 6. If you have clam juice, butter, celery stalk, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Remove beards on mussels, and scrub shells with a brush. Discard any opened or cracked mussels.

Ingredients you will need

Mussels

Pasta Shells

Melt butter in a large saucepan; add shallots and garlic. Saut 3 minutes or until translucent.

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Shallot

Butter

Garlic

Equipment you will use

Sauce Pan

Add wine; bring to a boil.

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Wine

Add mussels; cover and cook 5 minutes, shaking saucepan occasionally.

Ingredients you will need

Mussels

Equipment you will use

Sauce Pan

Remove mussels with a slotted spoon when they open, discarding any that remain closed; set aside.

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Mussels

Equipment you will use

Slotted Spoon

Add fish stock and next 6 ingredients to saucepan; simmer, uncovered, 15 minutes over medium heat. Strain, separately reserving both cooking liquid and vegetables. Discard bay leaf.

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Fish Stock

Vegetable

Bay Leaves

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Sauce Pan

Add saffron to 1 tablespoon warm water; cover and steep 2 minutes.

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Saffron

Water

Heat cream in a saucepan over medium heat until very warm (do not boil).

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Cream

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Sauce Pan

Add saffron mixture to cream. Stir in reserved cooking liquid, salt, and pepper.

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Saffron

Pepper

Cream

Salt

Remove half of mussels from shells. Spoon vegetables evenly into shallow serving bowls.

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Vegetable

Mussels

Pasta Shells

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Bowl

Place 3 shelled mussels and 3 unshelled mussels on top of vegetables. Ladle warm broth over vegetables and mussels.

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Vegetable

Mussels

Broth

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Ladle

Serve immediately.

Equipment

Ingredients

Servings:

bay leaf 1

carrot, cut into thin strips 1

celery stalk, cut into thin strips 473milliliters

fish stock or clam juice 473milliliters

dry white wine 1sprig

fresh thyme 2

garlic cloves, thinly sliced 355milliliters

heavy whipping cream 1

leek, cut into thin strips 36

mussels 1pinch

Pinch of nutmeg 0teaspoons

freshly ground pepper 1pinch

Pinch of saffron 1teaspoons

salt 2

shallots, thinly sliced 6Tbsps

unsalted butter 1Tbsp

warm water

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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 Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.