Cream of mussel & saffron soup

5 servings

Ingredients

Quantity Ingredient
12 Fresh mussels
½ Dry white wine
3 Cloves garlic, peeled Pinch oregano
½ medium Potato, diced
1 Leek, diced
1 medium Onion, dieced
1 Stalk celery, diced
3 tablespoons Butter
1 quart Fish stock Pinch saffron
2 cups Heavy whipping cream

Directions

Clean mussels well and remove beards; discarding any that are open.

Place mussels in a large pot with wine, garlic, and oregano; cover and cook over high heat 6-8 minutes, or until mussels open. Discard any that have not opened. Remove mussels from shells and chop finely; discard shells. Strain broth thru cheesecloth. In large, seperate saucepan, lightly saute potato, leek, onion, and celery in butter.

Add fish stock, chopped mussels, and strained broth. Cook until vegetables are very tender; puree mixture in food processor or blender. Return mixture to saucepan, add saffron and cream; boil until reduced by a quarter. Strain through a fine strainer and serve.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94

Related recipes