Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, smoked mussel and saffron soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Smoked mussel and saffron soup is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Smoked mussel and saffron soup is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. 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
- Make ready 500 ml fish stock
- Make ready 500 ml white wine
- Get 500 ml clam nectar
- Make ready 2 sprigs lemon balm
- Get 2 stalks lemon grass
- Get 2 tsp saffron
- Get 2 cups apple wood chips
- Take 5 sprigs thyme
- Make ready 1 litre heavy cream
- Make ready 2 strips bacon
- Make ready 125 ml mayonnaise
- Prepare 1 carrot
- Make ready 1 shallot
- Prepare 1 stalk celery
- Prepare 1 baby Yukon gold potato (aka golden nugget)
- Get 2 gherkin pickles
Add the chicken stock and cream. Stir and continue cooking until the soup reaches a boil. Reduce heat to simmer and add the open mussels. Remove half of mussels from shells.
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!
Spoon vegetables evenly into shallow serving bowls. Ladle warm broth over vegetables and mussels. Remove from the heat and sprinkle in the flour, absorbing the olive oil. Blend well, then slowly pour in the fish stock, mixing to make a smooth broth. Melt the butter in a large wok or frying pan over a high heat.
So that’s going to wrap it up with this special food smoked mussel and saffron soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!