Hello everybody, it is Drew, welcome to my recipe page. 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’m gonna make it a little bit tasty. This will be really delicious.
Do this by placing the wood chips in the skillet dry and bringing to a smoulder. This recipe won my local chowder competition. Smoked mussel and saffron soup step by step.
Smoked mussel and saffron soup is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Smoked mussel and saffron soup is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 2 lbs fresh mussels
- Prepare 500 ml fish stock
- Make ready 500 ml white wine
- Take 500 ml clam nectar
- Make ready 2 sprigs lemon balm
- Get 2 stalks lemon grass
- Make ready 2 tsp saffron
- Get 2 cups apple wood chips
- Make ready 5 sprigs thyme
- Make ready 1 litre heavy cream
- Get 2 strips bacon
- Take 125 ml mayonnaise
- Make ready 1 carrot
- Get 1 shallot
- Get 1 stalk celery
- Make ready 1 baby Yukon gold potato (aka golden nugget)
- Make ready 2 gherkin pickles
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. Add the mussel cooking liquid, saffron, and chicken stock and whisk well. Melt the butter in a large saucepan, then add the onion, celery, leek, curry powder, cayenne pepper, bay leaves, thyme, and saffron.
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!
Add the chicken stock and cream. Stir and continue cooking until the soup reaches a boil. Reduce heat to simmer and add the open mussels. Mash half the potatoes in the pan to. thicken the soup a little. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream.
So that’s going to wrap this up with this exceptional food smoked mussel and saffron soup recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
