Smoked mussel and saffron soup
Smoked mussel and saffron soup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, smoked mussel and saffron soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Smoked mussel and saffron soup is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Smoked mussel and saffron soup is something that I’ve loved my whole life. They are fine and they look fantastic.

Add to the soup mixture and stir over low heat until hot, but not boiling. Remove from heat and add the sherry and sugar. Season to taste with salt and pepper. A simple Mussel and saffron soup recipe for you to cook a great meal for family or friends.

To get started with this particular recipe, we have to first prepare a few components. You can cook smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Smoked mussel and saffron soup:
  1. Make ready 2 lbs fresh mussels
  2. Prepare 500 ml fish stock
  3. Prepare 500 ml white wine
  4. Make ready 500 ml clam nectar
  5. Make ready 2 sprigs lemon balm
  6. Get 2 stalks lemon grass
  7. Get 2 tsp saffron
  8. Prepare 2 cups apple wood chips
  9. Take 5 sprigs thyme
  10. Prepare 1 litre heavy cream
  11. Make ready 2 strips bacon
  12. Get 125 ml mayonnaise
  13. Prepare 1 carrot
  14. Prepare 1 shallot
  15. Get 1 stalk celery
  16. Make ready 1 baby Yukon gold potato (aka golden nugget)
  17. Prepare 2 gherkin pickles

Put the mussels and liquor, potato, sautéed vegetables and cream into a blender or food processor and blitz until the mix is completely smooth. Bring to a boil, cover and simmer. 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.

Steps to make Smoked mussel and saffron soup:
  1. Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half
  2. Place saffron in 1cup of steaming hot water cover and put aside.
  3. 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.
  4. Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!
  5. Combine all liquids except saffron in a sauce pot and bring to a boil.
  6. Reduce heat to a simmer and liquid to 3/4 of original amount.
  7. Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste.
  8. You should now have a vibrant yellow and Smokey broth.
  9. Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool.
  10. Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste.
  11. You now have remoulade.
  12. 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.
  13. Place a spoon full of remoulade in the center of a shallow soup bowl.
  14. Once the mussels have opened in the broth, place them around the remoulade and add the broth.
  15. Garnish with a nice green herb of your choice and enjoy
  16. Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish.
  17. Enjoy!

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. Fennel, saffron, and tomatoes are cooked together with a little pastis and orange zest to form an aromatic, briny broth for dipping bread into. If they're gritty or have lots of beards (it'll look like bits of hair coming out from between their shells), scrub them well under. Add the mussel cooking liquid, saffron, and chicken stock and whisk well.

So that’s going to wrap it up for this special food smoked mussel and saffron soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!