Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, smoked mussel and saffron soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Add the mussel cooking liquid, saffron, and chicken stock and whisk well. The Best Smoked Mussels Recipes on Yummly Green Curry Mussels With Sticky Rice, Brodetto, Mussels Provencal With Fries.
Smoked mussel and saffron soup is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Smoked mussel and saffron soup is something which I’ve loved my entire life.
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 that.
The ingredients needed to make Smoked mussel and saffron soup:
- Get 2 lbs fresh mussels
- Make ready 500 ml fish stock
- Take 500 ml white wine
- Get 500 ml clam nectar
- Make ready 2 sprigs lemon balm
- Get 2 stalks lemon grass
- Prepare 2 tsp saffron
- Get 2 cups apple wood chips
- Prepare 5 sprigs thyme
- Take 1 litre heavy cream
- Make ready 2 strips bacon
- Take 125 ml mayonnaise
- Prepare 1 carrot
- Take 1 shallot
- Get 1 stalk celery
- Prepare 1 baby Yukon gold potato (aka golden nugget)
- Prepare 2 gherkin pickles
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. Today a lovely dish to warm you up on a chilly day, a. Try this Mussel and Saffron soup with Prawns, Scallops and garlic aioli recipe by Chef Tracee.
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!
This is a flavoursome mussel and saffron stock topped with grilled prawns and scallops, mussel meat with garlic aioli and dressed with chives. 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. Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining.
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