A mussel soup with saffron and wine which I found in ” The Little Book of Big Soups” by Lindsay Bareham. Serve with plenty of crusty bread to mop up the delicious liquor.
Ingredients
- 2 oz butter
- 2 large shallots peeled and finely chopped
- 3/4 pint dry white wine
- 1 kg mussels cleaned
- 3/4 pint good fish stock
- 1/2 tsp saffron threads
- 2 free range egg yolks mixed with 1/4 pint double cream
- sea salt and black pepper
- 2 tbsps flat leaf parsley leaves chopped
- Crusty bread to serve
Servings:
Instructions
- Melt the butter in a large pan and soften the shallots. Pour over the wine and let it bubble up before adding the mussels.
- Cover and cook over a high heat, shaking, until the mussels open.
- Place a colander over a bowl and strain the mussels, reserving the liquid. Discard any mussels that have not opened. Remove the mussels from their shells and reserve, discarding the shells.
- Strain the reserved liquid into a pan and add the fish stock. Bring to a simmer, stir in the saffron and remove from the heat.
- Carefully whisk in the egg and cream liaison then return to the heat and warm through without boiling. Add the mussels.
- When the soup has thickened check the seasoning then pour into bowls and sprinkle with parsley. Serve with the bread.
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