Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, smoked mussel and saffron soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Smoked mussel and saffron soup is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Smoked mussel and saffron soup is something that I’ve loved my entire life. They are fine and they look wonderful.
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To begin with this particular recipe, we must first prepare a few ingredients. You can cook smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Smoked mussel and saffron soup:
- Take 2 lbs fresh mussels
- Take 500 ml fish stock
- Get 500 ml white wine
- Prepare 500 ml clam nectar
- Take 2 sprigs lemon balm
- Make ready 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
- Make ready 2 strips bacon
- Get 125 ml mayonnaise
- Take 1 carrot
- Get 1 shallot
- Get 1 stalk celery
- Make ready 1 baby Yukon gold potato (aka golden nugget)
- Make ready 2 gherkin pickles
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. Remove from the heat and sprinkle in the flour, absorbing the olive oil.
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!
Blend well, then slowly pour in the fish stock, mixing to make a smooth broth. Remove half of mussels from shells. Spoon vegetables evenly into shallow serving bowls. Ladle warm broth over vegetables and mussels. Melt the butter in a large saucepan, then add the onion, celery, leek, curry powder, cayenne pepper, bay leaves, thyme, and saffron.
So that is going to wrap this up for this special food smoked mussel and saffron soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
