
Mussel Saffron Soup

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Mussels and saffron are destined to accompany each other. But curry powder is almost as good, as the popular seaside French mussel dish known as mouclade has long proven. The challenge when making shellfish soups is getting your hands on plenty of shellfish steaming liquid. You will need about 8 pounds mussels (which arent expensive) to get the 4 cups of liquid called for here, leaving you with mussels for making the salad (right). Ideally you will prepare the salad a few days ahead of time, and save the steaming liquid in the fridge or freezer. This soup contains cream that can he used sparingly but dont leave it out completely. It is essential for pulling together the flavors of the sea and the saffron.
ingredients
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serves: 4
8 pounds mussels
2 cups dry white wine
3 shallots (minced)
1 clove garlic (minced and then crushed with the side of the knife)
3 sprigs thyme (or 1/4 teaspoon dried thyme)
1 teaspoon saffron threads (soaked in 1 tablespoon water for 30 minutes, or 1 tablespoon curry powder)
1 tablespoon butter (if using curry powder)
1 cup heavy cream
Salt
Pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 1042
- Total Fat: 34.4 g
- Saturated Fat: 12.6 g
- Trans Fat: 0.1 g
- Cholesterol: 303 mg
- Sodium: 2643.5 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 1.5 g
- Sugars: 4.7 g
- Protein: 109.8 g
preparation

comments
Mommy_loves_to_cook
August 1, 2011