Smoked mussel and saffron soup
Smoked mussel and saffron soup

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, smoked mussel and saffron soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Premium, distinctive seafood, sourced from the cleanest waters around the globe. Simple, clean, and seasoned to perfection seafood, conveniently packaged for your pantry. 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.

Smoked mussel and saffron soup is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Smoked mussel and saffron soup is something that I have loved my whole life.

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 can achieve it.

The ingredients needed to make Smoked mussel and saffron soup:
  1. Get 2 lbs fresh mussels
  2. Take 500 ml fish stock
  3. Get 500 ml white wine
  4. Prepare 500 ml clam nectar
  5. Get 2 sprigs lemon balm
  6. Get 2 stalks lemon grass
  7. Get 2 tsp saffron
  8. Make ready 2 cups apple wood chips
  9. Get 5 sprigs thyme
  10. Make ready 1 litre heavy cream
  11. Get 2 strips bacon
  12. Take 125 ml mayonnaise
  13. Get 1 carrot
  14. Take 1 shallot
  15. Get 1 stalk celery
  16. Take 1 baby Yukon gold potato (aka golden nugget)
  17. Make ready 2 gherkin pickles

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. Spoon vegetables evenly into shallow serving bowls.

Instructions to make Smoked mussel and saffron soup:
  1. Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half
  2. Place saffron in 1cup of steaming hot water cover and put aside.
  3. 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.
  4. Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!
  5. Combine all liquids except saffron in a sauce pot and bring to a boil.
  6. Reduce heat to a simmer and liquid to 3/4 of original amount.
  7. Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste.
  8. You should now have a vibrant yellow and Smokey broth.
  9. Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool.
  10. Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste.
  11. You now have remoulade.
  12. 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.
  13. Place a spoon full of remoulade in the center of a shallow soup bowl.
  14. Once the mussels have opened in the broth, place them around the remoulade and add the broth.
  15. Garnish with a nice green herb of your choice and enjoy
  16. Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish.
  17. Enjoy!

Remove half of mussels from shells. Spoon vegetables evenly into shallow serving bowls. Ladle warm broth over vegetables and mussels. Melt the butter in a large saucepan, then add the onion, celery, leek, curry powder, cayenne pepper, bay leaves, thyme, and saffron. When cool de-bread and remove mussels from the shell.

So that’s going to wrap this up with this special food smoked mussel and saffron soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!