Saffron Mussel Soup Recipe

Name: Saffron Mussel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dozen mussels; 6 tablespoons unsalted butter; 2 shallots, thinly sliced; 2 garlic cloves, thinly sliced; 2 cups dry white wine; 2 cups fish stock or clam juice; 1 sprig fresh thyme; 1 bay leaf; Pinch of nutmeg; 1 leek, cut into thin strips; 1 celery stalk, cut into thin strips; 1 carrot, cut into thin strips; Pinch of saffron; 1 tablespoon warm water; 1 1/2 cups heavy whipping cream; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

Servings: persons

3 dozen mussels
6 tablespoons unsalted butter
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
2 cups dry white wine
2 cups fish stock or clam juice
1 sprig fresh thyme
1 bay leaf
Pinch of nutmeg
1 leek, cut into thin strips
1 celery stalk, cut into thin strips
1 carrot, cut into thin strips
Pinch of saffron
1 tablespoon warm water
1 1/2 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1
Remove beards on mussels, and scrub shells with a brush. Discard any opened or cracked mussels.
2
Melt butter in a large saucepan; add shallots and garlic. Saute 3 minutes or until translucent. Add wine; bring to a boil. Add mussels; cover and cook 5 minutes, shaking saucepan occasionally. Remove mussels with a slotted spoon when they open, discarding any that remain closed; set aside.
3
Add fish stock and next 6 ingredients to saucepan; simmer, uncovered, 15 minutes over medium heat. Strain, separately reserving both cooking liquid and vegetables. Discard bay leaf.
4
Add saffron to 1 tablespoon warm water; cover and steep 2 minutes.
5
Heat cream in a saucepan over medium heat until very warm (do not boil). Add saffron mixture to cream. Stir in reserved cooking liquid, salt, and pepper.
6
Remove half of mussels from shells. Spoon vegetables evenly into shallow serving bowls. Place 3 shelled mussels and 3 unshelled mussels on top of vegetables. Ladle warm broth over vegetables and mussels. Serve immediately.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 dozen mussels, 6 tablespoons unsalted butter, 2 shallots, thinly sliced, 2 garlic cloves, thinly sliced, and more.

Yes, Saffron Mussel Soup 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.

Saffron Mussel Soup

How did you like this recipe?

Frequently Asked Questions