Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, smoked mussel and saffron soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Smoked mussel and saffron soup is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Smoked mussel and saffron soup is something that I’ve loved my entire life.
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. Put the mussels and liquor, potato, sautéed vegetables and cream into a blender or food processor and blitz until the mix is completely smooth.
To begin with this recipe, we have to prepare a few ingredients. You can have 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:
- Make ready 2 lbs fresh mussels
- Make ready 500 ml fish stock
- Make ready 500 ml white wine
- Get 500 ml clam nectar
- Get 2 sprigs lemon balm
- Take 2 stalks lemon grass
- Make ready 2 tsp saffron
- Get 2 cups apple wood chips
- Prepare 5 sprigs thyme
- Prepare 1 litre heavy cream
- Prepare 2 strips bacon
- Get 125 ml mayonnaise
- Make ready 1 carrot
- Prepare 1 shallot
- Make ready 1 stalk celery
- Get 1 baby Yukon gold potato (aka golden nugget)
- Make ready 2 gherkin pickles
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. The Best Smoked Mussels Recipes on Yummly Green Curry Mussels With Sticky Rice, Brodetto, Mussels Provencal With Fries.
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!
Learn how to make Saffron Mussel Soup. Remove half of mussels from shells. Spoon vegetables evenly into shallow serving bowls. Add the mussel cooking liquid, saffron, and chicken stock and whisk well. While the soup cooks, pick the meat from the mussels.
So that is going to wrap it up for this special food smoked mussel and saffron soup recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
