Smoked mussel and saffron soup
Smoked mussel and saffron soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, smoked mussel and saffron soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Smoked mussel and saffron soup is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Smoked mussel and saffron soup is something which I’ve loved my whole life.

Learn how to make Saffron Mussel Soup. Remove half of mussels from shells. Spoon vegetables evenly into shallow serving bowls. Today a lovely dish to warm you up on a chilly day, a.

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

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

Bring to a boil, cover and simmer. While the soup is cooking, remove the mussels from the shells and put aside. Melt the butter in a large pan which has a tight fitting lid, add the onion and thyme, and cook for a few moments until fragrant. This soup is relatively simple to make but tastes totally lavish.

Instructions 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!

Melt the butter in a large pan which has a tight fitting lid, add the onion and thyme, and cook for a few moments until fragrant. This soup is relatively simple to make but tastes totally lavish. The oysters are optional - they make the soup that little bit more special but it's equally good without. Mussels are a particularly versatile seafood, and some of the best mussels in the country come from Jersey. Delia's Mussel and Saffron Soup recipe.

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