Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, smoked mussel and saffron soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
This smooth creamy soup with saffron and makes the best dinner-party starter. Garnished with mussels it has a touch of luxury but is easy to prepare. Put the mussels and liquor, potato, sautéed vegetables and cream into a blender or food processor and blitz until the mix is completely smooth.
Smoked mussel and saffron soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Smoked mussel and saffron soup is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 2 lbs fresh mussels
- Get 500 ml fish stock
- Prepare 500 ml white wine
- Get 500 ml clam nectar
- Take 2 sprigs lemon balm
- Get 2 stalks lemon grass
- Make ready 2 tsp saffron
- Take 2 cups apple wood chips
- Get 5 sprigs thyme
- Prepare 1 litre heavy cream
- Take 2 strips bacon
- Take 125 ml mayonnaise
- Prepare 1 carrot
- Make ready 1 shallot
- Prepare 1 stalk celery
- Prepare 1 baby Yukon gold potato (aka golden nugget)
- Take 2 gherkin pickles
Whisk the corn flour mixed with the water into the simmering liquid. Today a lovely dish to warm you up on a chilly day, a. Add to the soup mixture and stir over low heat until hot, but not boiling. Remove from heat and add the sherry and sugar.
Steps 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!
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. While the soup cooks, pick the meat from the mussels. Discard the shells and any mussels that haven't opened. Season, to taste, with the lime juice and salt and freshly ground black pepper.
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