Cold Cream Of Mussel Soup With Saffron Recipe

Name: Cold Cream Of Mussel Soup With Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 4 tablespoons chopped shallots; 4 tablespoons chopped onions; 1 teaspoon chopped garlic; 2 tablespoons flour; 1/2 teaspoon saffron; 2 cups dry white wine; Tabasco sauce to taste; 2 quarts mussels, well scrubbed, with beards removed; 1/4 cup chopped fresh parsley leaves; 2 cups heavy cream; 2 cups half-and-half; 1 cup peeled, seeded and diced plum tomatoes; Salt and freshly ground pepper to taste; 1/4 cup fresh chervil or parsley leaves for garnish

Servings: persons

3 tablespoons unsalted butter
4 tablespoons chopped shallots
4 tablespoons chopped onions
1 teaspoon chopped garlic
2 tablespoons flour
1/2 teaspoon saffron
2 cups dry white wine
Tabasco sauce to taste
2 quarts mussels, well scrubbed, with beards removed
1/4 cup chopped fresh parsley leaves
2 cups heavy cream
2 cups half-and-half
1 cup peeled, seeded and diced plum tomatoes
Salt and freshly ground pepper to taste
1/4 cup fresh chervil or parsley leaves for garnish

1
Melt the butter in a large saucepan over medium heat.
2
Add the shallots, onions and garlic.
3
Stir for about two minutes.
4
Add the flour and saffron.
5
Blend with a wire whisk and cook for one minute.
6
Blend in the white wine and Tabasco sauce, then add the mussels and parsley.
7
Blend well.
8
Cover and cook until the mussels have opened, about five minutes.
9
Add the cream and half-and-half and bring just to a boil.
10
Strain through a fine sieve.
11
Remove the mussels from the shells and discard the shells.
12
Add the mussels to the strained soup and chill in the refrigerator.
13
When ready to serve, add the tomatoes.
14
Season with salt and pepper.
15
Serve in chilled soup bowls or cups with chervil or parsley sprinkled on top.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 4 tablespoons chopped shallots, 4 tablespoons chopped onions, 1 teaspoon chopped garlic, and more.

Yes, Cold Cream Of Mussel Soup With Saffron falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Cream Of Mussel Soup With Saffron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions