Spiced Mussel and Saffron Soup
This is a soup that I picked up from the master, Marco Pierre White. I have altered it slightly but it is very much his creation. Don’t worry about throwing away the mussels after you strain the soup. You have cooked all the flavor and juice out of them, so you are not wasting food – better yet, if you have a cat you will be a popular person.
This is a soup that I picked up from the master, Marco Pierre White. I have altered it slightly but it is very much his creation. Don’t worry about throwing away the mussels after you strain the soup. You have cooked all the flavor and juice out of them, so you are not wasting food – better yet, if you have a cat you will be a popular person.
Ingredients
Salt and freshly ground black pepper
1 leek, thinly sliced
Salt and freshly ground black pepper
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The soup can be made up to 6 hours ahead. Cool, then cover and refrigerate. Rewarm gently to serve.
Make-Ahead:
The soup can be made up to 6 hours ahead. Cool, then cover and refrigerate. Rewarm gently to serve.
Melt the butter in a large saucepan, then add the onion, celery, leek, curry powder, cayenne pepper, bay leaves, thyme, and saffron. Cook over low heat for 5 to 6 minutes, bleeding color from the saffron.
Once the vegetables are soft, add the mussels, give them a good stir, and cover the saucepan. Cook until the mussels open, about 1 minute. Discard those that haven’t opened, and reserve 12 to 18 (depending on their size) to garnish. Add the wine, bring toa boil over high heat, and cook for 8 to 10 minutes. Add the fish stock, and return to the boil. Reduce the heat to low and simmer for 10 minutes. Add the cream and return to a near boil.
Strain the soup through a colander, then strain through a sieve lined with muslin. Season to taste with salt and pepper. Extract the meat from most of the reserved mussels, and discard the shells; retain some in their shells to garnish the soup.
To serve, ladle the soup into bowls and add the mussels.
Melt the butter in a large saucepan, then add the onion, celery, leek, curry powder, cayenne pepper, bay leaves, thyme, and saffron. Cook over low heat for 5 to 6 minutes, bleeding colour from the saffron.
Once the vegetables are soft, add the mussels, give them a good stir, and cover the saucepan. Cook until the mussels open, about 1 minute. Discard those that haven’t opened, and reserve 12 to 18 (depending on their size) to garnish. Add the wine, bring to a boil over high heat, and cook for 8 to 10 minutes. Add the fish stock, and return to a boil. Reduce the heat to low and simmer for 10 minutes. Add the cream and return to a near boil.
Strain the soup through a colander, then strain through a sieve lined with muslin. Seasonto taste with salt and pepper. Extract the meat from most of the reserved mussels, and discard the shells; retain some in their shells to garnish the soup.
To serve, ladle the soup into bowls and add the mussels.
