Smoked mussel and saffron soup
Smoked mussel and saffron soup

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, smoked mussel and saffron soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Smoked mussel and saffron soup is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Smoked mussel and saffron soup is something which I have loved my entire life.

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 begin with this particular recipe, we must prepare a few ingredients. You can have smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you can achieve that.

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

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!

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 this up with this special food smoked mussel and saffron soup recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!