Delicious Recipe

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, smoked mussel and saffron soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

While the soup is cooking, remove the mussels from the shells and put aside. Whisk the corn flour mixed with the water into the simmering liquid. Today a lovely dish to warm you up on a chilly day, a. Mussels and saffron are destined to accompany each other.

Smoked mussel and saffron soup is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Smoked mussel and saffron soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must 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:

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

Learn how to make Saffron Mussel Soup. Remove half of mussels from shells. Spoon vegetables evenly into shallow serving bowls. Add the mussel cooking liquid, saffron, and chicken stock and whisk well.

Steps 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!

Spoon vegetables evenly into shallow serving bowls. Add the mussel cooking liquid, saffron, and chicken stock and whisk well. If it's not the desired strength, continue simmering to reduce it and further concentrate the flavors. Taste again and season with salt. Add to the soup mixture and stir over low heat until hot, but not boiling.

So that is going to wrap it up with this exceptional food smoked mussel and saffron soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!