Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, smoked mussel and saffron soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Smoked mussel and saffron soup is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Smoked mussel and saffron soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
Do this by placing the wood chips in the skillet dry and bringing to a smoulder. Add the mussel cooking liquid, saffron, and chicken stock and whisk well. Add the chicken stock and cream. Stir and continue cooking until the soup reaches a boil.
To begin with this particular 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 cook it.
The ingredients needed to make Smoked mussel and saffron soup:
- Get 2 lbs fresh mussels
- Prepare 500 ml fish stock
- Get 500 ml white wine
- Get 500 ml clam nectar
- Get 2 sprigs lemon balm
- Get 2 stalks lemon grass
- Prepare 2 tsp saffron
- Take 2 cups apple wood chips
- Get 5 sprigs thyme
- Prepare 1 litre heavy cream
- Get 2 strips bacon
- Prepare 125 ml mayonnaise
- Make ready 1 carrot
- Get 1 shallot
- Prepare 1 stalk celery
- Take 1 baby Yukon gold potato (aka golden nugget)
- Take 2 gherkin pickles
Remove half of mussels from shells. Spoon vegetables evenly into shallow serving bowls. Ladle warm broth over vegetables and mussels. Melt the butter in a large saucepan, then add the onion, celery, leek, curry powder, cayenne pepper, bay leaves, thyme, and saffron.
Instructions to make Smoked mussel and saffron soup:
- Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half
- Place saffron in 1cup of steaming hot water cover and put aside.
- 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.
- Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!
- Combine all liquids except saffron in a sauce pot and bring to a boil.
- Reduce heat to a simmer and liquid to 3/4 of original amount.
- Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste.
- You should now have a vibrant yellow and Smokey broth.
- Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool.
- Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste.
- You now have remoulade.
- 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.
- Place a spoon full of remoulade in the center of a shallow soup bowl.
- Once the mussels have opened in the broth, place them around the remoulade and add the broth.
- Garnish with a nice green herb of your choice and enjoy
- Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish.
- Enjoy!
Ladle warm broth over vegetables and mussels. Melt the butter in a large saucepan, then add the onion, celery, leek, curry powder, cayenne pepper, bay leaves, thyme, and saffron. In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling.
So that’s going to wrap this up for this special food smoked mussel and saffron soup recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
