Mussel Soup With Aïoli And Saffron Recipe

Name: Mussel Soup With Aïoli And Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil; 4 medium carrots, peeled, chopped; 3 leeks (white and pale green parts only) chopped; 3 celery stalks, chopped; 1 1/2 red bell peppers, seeded and chopped; 1 bay leaf; 1/4 teaspoon saffron threads; 1/2 teaspoon sea salt; 1/2 cup Fino sherry; 2 cups fish stock (don't use clam juice!); 1/1/2 cups Aioli (http://www.food52.com/recipes...crabbeignetswithaolidippingsauce); 3 pounds mussels steamed and removed from their shells

Servings: persons

4 tablespoons extra-virgin olive oil
4 medium carrots, peeled, chopped
3 leeks (white and pale green parts only) chopped
3 celery stalks, chopped
1 1/2 red bell peppers, seeded and chopped
1 bay leaf
1/4 teaspoon saffron threads
1/2 teaspoon sea salt
1/2 cup Fino sherry
2 cups fish stock (don't use clam juice!)
1/1/2 cups Aioli (http://www.food52.com/recipes...crabbeignetswithaolidippingsauce)
3 pounds mussels steamed and removed from their shells

1
["Heat oil in a heavy large skillet over medium-high heat. Add carrots, leeks, celery, bell pepper, bay leaf and saffron to the skillet and saute for 5 minutes. Add wine, fish stock and salt to the skillet and bring to a boil. Reduce heat to medium and simmer until vegetables are tender, about 15 minutes.", "Puree mixture in batches in a food processor fitted with the metal blade. Then force it through a tamis or fine sieve. You may wish to process the vegetable mixture a second time and again work the resulting liquid through the tamis. [Soup can be prepared up to this point 1 day ahead. Cover and refrigerate. Return to the simmer before continuing.]", "Stir aioli into the soup. Add mussels to the soup and simmer until just heated through, about 3 minutes. Season to taste with salt and pepper. Remove bay leaf from soup.", "Serve the soup in large shallow soup plates with croutes. (These are slices of toasted baguette.)", "Teacher's Tip: Scrub and debeard mussels just before steaming. If done too far in advance, the mussels may die. Discard any mussels which do not close after tapping.", "Wine Tip: Serve an excellent Fino Sherry with this soup. It makes a fabulous first course as well as a luscious luncheon or Sunday night supper entree."]

196

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, 4 medium carrots, peeled, chopped, 3 leeks (white and pale green parts only) chopped, 3 celery stalks, chopped, and more.

Yes, Mussel Soup With Aïoli And 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!

Mussel Soup With Aïoli And Saffron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions