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Mussel and saffron soup recipe
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21 ratings
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. See method
Ingredients
- 2tbsp olive oil
- 2 shallots, diced
- 2 garlic cloves, crushed
- 25g flour
- 500ml fish stock
- a pinch saffron
- 100ml single cream
- 350g cooked mussel meat
- 100ml white wine
- small bunch chives, to serve
Each serving contains
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Energy
650kj
155kcal
8%
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Fat
9g
13%
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Saturates
3g
15%
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Sugars
1g
1%
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Salt
1.7g
28%
of the reference intake
Carbohydrate 6.1g
Protein 11.3g
Fibre 0.3g
Method
- Heat the olive oil in a pan and gently sweet the shallots and garlic for 4 mins on a low heat without browning.
- Remove from the heat and sprinkle in the flour, absorbing the olive oil. Blend well, then slowly pour in the fish stock, mixing to make a smooth broth. Then add the saffron and cream and simmer gently for 5 mins.
- Add the mussel meat and simmer for a further 8 mins, then add the white wine and bring to a simmer. Serve by placing a few cooked mussels and chopped chives on top.
Cook's tip
A neat stack of cooked mussels in the centre of this soup makes it look extra special. Cut chives complete the presentation.
See more Soup recipes