Mussel, leek, and saffron soup

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by: Cristal






Mussel saffron soup is a french with its popularity spread worldwide. Microwave cooking is the primary method of making mussel saffron soup. It is generally regarded appetizer. It is sought after for being low calorie.




ingredients

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serves: 4

3 lb (1.5 kg) mussels (cleaned)

1/4 cup dry white wine

1 lb (450 g) leeks (cleaned)

6 tablespoons (75 g) unsalted butter

1 small onion (minced)

2 tablespoons all-purpose flour

2 cups Scant (450 ml) Fish Stock

large pinch of saffron strands

1/4 cup heavy cream

Salt and freshly ground black pepper

Nutrition Facts
Mussel, leek, and saffron soup

Servings Per Recipe: 4

Amount per Serving

Calories: 1248

  • Total Fat: 103 g
  •     Saturated Fat: 61.3 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 348.7 mg
  • Sodium: 1195 mg
  • Total Carbs: 33.9 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 5.4 g
  • Protein: 46.6 g
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preparation

1.  Put the mussels and 2 tablespoons of the wine into a large pan. Cover and cook over a high heat, shaking the pan every now and then, until they have opened. Tip them into a colander set over a bowl to collect the liquid and let cool slightly. Then remove the mussels from all but 12 of the nicest-looking shells.

2.  Cut a 2-inch (5-cm) piece of leek into matchsticks. Mince the rest. Melt the butter in a pan, add the minced leeks and the onion, and cook gently for 3 to 4 minutes, until soft but not browned.

3.  Stir in the flour and cook gently for 1 minute. Gradually stir in the mussel liquid, the remaining wine, and the fish stock, and bring to a boil, stirring. Add the saffron and let simmer for 25 minutes.

4.  Meanwhile, drop the leek matchsticks into a pan of boiling salted water. Bring back to a boil, then drain and refresh under running cold water.

5.  Blend the soup, in batches if necessary, until smooth. Return to a clean pan and stir in the cream. Bring back to a simmer, then stir in the mussels and leek matchsticks. Adjust the seasoning, if necessary, and serve.

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