Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, smoked mussel and saffron soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Today a lovely dish to warm you up on a chilly day, a. This smooth creamy soup with saffron and makes the best dinner-party starter. Garnished with mussels it has a touch of luxury but is easy to prepare. Put the mussels and liquor, potato, sautéed vegetables and cream into a blender or food processor and blitz until the mix is completely smooth.
Smoked mussel and saffron soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Smoked mussel and saffron soup is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Smoked mussel and saffron soup:
- Prepare 2 lbs fresh mussels
- Make ready 500 ml fish stock
- Get 500 ml white wine
- Take 500 ml clam nectar
- Make ready 2 sprigs lemon balm
- Prepare 2 stalks lemon grass
- Prepare 2 tsp saffron
- Prepare 2 cups apple wood chips
- Prepare 5 sprigs thyme
- Make ready 1 litre heavy cream
- Take 2 strips bacon
- Take 125 ml mayonnaise
- Make ready 1 carrot
- Make ready 1 shallot
- Make ready 1 stalk celery
- Prepare 1 baby Yukon gold potato (aka golden nugget)
- Prepare 2 gherkin pickles
Spoon vegetables evenly into shallow serving bowls. While the soup is cooking, remove the mussels from the shells and put aside. Whisk the corn flour mixed with the water into the simmering liquid. A simple Mussel and saffron soup recipe for you to cook a great meal for family or friends.
Steps to make Smoked mussel and saffron soup:
- Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half
- Place saffron in 1cup of steaming hot water cover and put aside.
- Smoke 10-15 mussels in a skillet. Do this by placing the wood chips in the skillet dry and bringing to a smoulder. Wrap the mussels in tin foil, poke some holes in it and place in the skillet with the wood chips. Cover and smoke for 5-10 mins.
- Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!
- Combine all liquids except saffron in a sauce pot and bring to a boil.
- Reduce heat to a simmer and liquid to 3/4 of original amount.
- Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste.
- You should now have a vibrant yellow and Smokey broth.
- Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool.
- Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste.
- You now have remoulade.
- In a covered sauce pan add saffron broth and enough mussels for 3 mussels per person to be served. *I use clams as well to add variety and texture.
- Place a spoon full of remoulade in the center of a shallow soup bowl.
- Once the mussels have opened in the broth, place them around the remoulade and add the broth.
- Garnish with a nice green herb of your choice and enjoy
- Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish.
- Enjoy!
Whisk the corn flour mixed with the water into the simmering liquid. A simple Mussel and saffron soup recipe for you to cook a great meal for family or friends. Make this luxurious mussel and saffron soup for an easy but impressive dinner party dish, with fresh mussels cooked until tender in a rich and creamy broth. Discard any opened or cracked mussels. Delia's Mussel and Saffron Soup recipe.
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