Mussel & Saffron Soup Recipe

Step 1

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

Step 2

Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.

Things You'll Need

  • 2lb Mussels
  • 1 1/4c Dry white wine
  • 1 1/2c Water
  • 3tb Butter
  • 1tb Olive oil
  • 1 Onion, finely chopped
  • 1 Garlic clove, crushed
  • 1 Leek, trimmed, fine shredded
  • 1/2ts Fenugreek, finely crushed
  • 1 1/2tb All-purpose flour
  • 2pk Saffron strands, soaked in
  • 1tb Boiling water
  • 1 1/4c Chicken stock
  • 1tb Chopped fresh parsley
  • Salt to taste
  • Fresh ground pepper to taste
  • 2tb Whipping cream
  • Fresh parsley sprigs (opt)

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