Smoked mussel and saffron soup
Smoked mussel and saffron soup

Hello everybody, hope you are having an incredible day today. Today, we’re going 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 little bit tasty. This will be really delicious.

Smoked mussel and saffron soup is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Smoked mussel and saffron soup is something which I have loved my whole life.

Today a lovely dish to warm you up on a chilly day, a. 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.

To get started with this recipe, we have to prepare a few components. You can have 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. Take 2 lbs fresh mussels
  2. Make ready 500 ml fish stock
  3. Get 500 ml white wine
  4. Make ready 500 ml clam nectar
  5. Make ready 2 sprigs lemon balm
  6. Make ready 2 stalks lemon grass
  7. Get 2 tsp saffron
  8. Take 2 cups apple wood chips
  9. Take 5 sprigs thyme
  10. Prepare 1 litre heavy cream
  11. Prepare 2 strips bacon
  12. Prepare 125 ml mayonnaise
  13. Make ready 1 carrot
  14. Prepare 1 shallot
  15. Take 1 stalk celery
  16. Make ready 1 baby Yukon gold potato (aka golden nugget)
  17. Get 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. Delia's Mussel and Saffron Soup recipe. This is a smart soup, great if you're entertaining, and now that the mussels come with much of the cleaning and scrubbing already Stir in the saffron and leave it to infuse. The Best Smoked Mussels Recipes on Yummly

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!

Green Curry Mussels With Sticky Rice, Brodetto, Mussels Provencal With Fries. Try this Mussel and Saffron soup with Prawns, Scallops and garlic aioli recipe by Chef Tracee. This is a flavoursome mussel and saffron stock topped with grilled prawns and scallops, mussel meat with garlic aioli and dressed with chives. Mussels and saffron go so well together, it's a great marriage! Today a lovely dish to warm you up on a chilly day, a delicious mussel and saffron soup.

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