Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, smoked mussel and saffron soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Smoked mussel and saffron soup is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Smoked mussel and saffron soup is something which I’ve loved my entire life.
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. Add the Maldon Smoked Sea Salt, black pepper and the mussel meat (if you are using frozen mussel meat, there's no need to defrost them).
To get started with this 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 it.
The ingredients needed to make Smoked mussel and saffron soup:
- Get 2 lbs fresh mussels
- Get 500 ml fish stock
- Prepare 500 ml white wine
- Take 500 ml clam nectar
- Get 2 sprigs lemon balm
- Prepare 2 stalks lemon grass
- Make ready 2 tsp saffron
- Make ready 2 cups apple wood chips
- Prepare 5 sprigs thyme
- Make ready 1 litre heavy cream
- Take 2 strips bacon
- Get 125 ml mayonnaise
- Take 1 carrot
- Get 1 shallot
- Prepare 1 stalk celery
- Take 1 baby Yukon gold potato (aka golden nugget)
- Get 2 gherkin pickles
Combine with the single cream and bring to the boil. Season the soup to taste with a spoonful of crème fraîche and salt and pepper to taste. Serve as a soup garnished with bacon bits, mussels and chives. Serve as a soup with a variety of shellfish.
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!
Add Mussels, spinach leaves and horopito. Cook for a couple of minutes. Slowly add the fish stock to the pan and stir in well. Bring back up to a simmer. Puree either with a stick blender or food processor.
So that’s going to wrap this up for this special food smoked mussel and saffron soup recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
