Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, smoked mussel and saffron soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Smoked mussel and saffron soup is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Smoked mussel and saffron soup is something which I’ve loved my entire life.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Fill Your Cart With Color today!
To get started with this recipe, we have to prepare a few components. You can have smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Smoked mussel and saffron soup:
- Take 2 lbs fresh mussels
- Make ready 500 ml fish stock
- Get 500 ml white wine
- Take 500 ml clam nectar
- Prepare 2 sprigs lemon balm
- Prepare 2 stalks lemon grass
- Get 2 tsp saffron
- Make ready 2 cups apple wood chips
- Make ready 5 sprigs thyme
- Make ready 1 litre heavy cream
- Get 2 strips bacon
- Prepare 125 ml mayonnaise
- Get 1 carrot
- Get 1 shallot
- Take 1 stalk celery
- Prepare 1 baby Yukon gold potato (aka golden nugget)
- Get 2 gherkin pickles
Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half. 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. Add the mussel cooking liquid, saffron, and chicken stock and whisk well.
Instructions 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!
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. Melt the butter in a large saucepan, then add the onion, celery, leek, curry powder, cayenne pepper, bay leaves, thyme, and saffron. Add the chicken stock and cream. Stir and continue cooking until the soup reaches a boil.
So that is going to wrap this up with this exceptional food smoked mussel and saffron soup recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
