Smoked mussel and saffron soup. Add to the soup mixture and stir over low heat until hot, but not boiling. Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
Today a lovely dish to warm you up on a chilly day, a. This smooth creamy soup with saffron and makes the best dinner-party starter. Garnished with mussels it has a touch of luxury but is easy to prepare.
Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, smoked mussel and saffron soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Add to the soup mixture and stir over low heat until hot, but not boiling. Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
Smoked mussel and saffron soup is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Smoked mussel and saffron soup is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Smoked mussel and saffron soup:
- {Take 2 lbs of fresh mussels.
- {Get 500 ml of fish stock.
- {Get 500 ml of white wine.
- {Take 500 ml of clam nectar.
- {Get 2 sprigs of lemon balm.
- {Get 2 stalks of lemon grass.
- {Get 2 tsp of saffron.
- {Prepare 2 cups of apple wood chips.
- {Make ready 5 sprigs of thyme.
- {Get 1 litre of heavy cream.
- {Get 2 strips of bacon.
- {Take 125 ml of mayonnaise.
- {Prepare 1 of carrot.
- {Take 1 of shallot.
- {Get 1 stalk of celery.
- {Take 1 of baby Yukon gold potato (aka golden nugget).
- {Get 2 of gherkin pickles.
Put the mussels and liquor, potato, sautéed vegetables and cream into a blender or food processor and blitz until the mix is completely smooth. Bring to a boil, cover and simmer. While the soup is cooking, remove the mussels from the shells and put aside. Whisk the corn flour mixed with the water into the simmering liquid.
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!.
Fennel, saffron, and tomatoes are cooked together with a little pastis and orange zest to form an aromatic, briny broth for dipping bread into. If they're gritty or have lots of beards (it'll look like bits of hair coming out from between their shells), scrub them well under. Add the mussel cooking liquid, saffron, and chicken stock and whisk well. Melt the butter in a large pan which has a tight fitting lid, add the onion and thyme, and cook for a few moments until fragrant. Delia's Mussel and Saffron Soup recipe.
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