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Cook’n with Class Mussels Saffron and Leek Soup

Cook’n with Class opened their second location (Paris was first) in Uzès in 2015.  In 2016, they are offering a series of 5 day (7 night) culinary holidays based out of the Uzès location. The program covers some classic Provencal dishes, but also offers a chance to discover unique wine pairings and the opportunity to meet local producers in the markets.

This easy recipe for Mussels Cream Soup with Saffron and Leek comes from the kitchen at Cook’n with Class. Enjoy!

Mussels Cream Soup with Saffron and Leek @Cooknwithclass
Mussels Cream Soup with Saffron and Leek
Print Recipe
This is an easy cream-based soup with mussels and the gentle flavours of leek and saffron.
Servings Prep Time
6 People 20 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 People 20 Minutes
Cook Time
30 Minutes
Mussels Cream Soup with Saffron and Leek @Cooknwithclass
Mussels Cream Soup with Saffron and Leek
Print Recipe
This is an easy cream-based soup with mussels and the gentle flavours of leek and saffron.
Servings Prep Time
6 People 20 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 People 20 Minutes
Cook Time
30 Minutes
Ingredients
Servings: People
Instructions
  1. In a large saucepan, add: Cleaned live mussels, white wine, bouquet garni, shallots and parsley.
  2.  A little bit of pepper.
  3. Cover and cook on high heat until the mussels open (not too long or you will have rubbery mussels and don't put salt yet.)
  4. Drain the juice from the mussels and reserve.
  5. In a saucepan add the thinly chopped leeks with 2 tbsp of butter, cook on medium heat for 5 minutes then add the chopped potatoes, add the mussel broth, cream, saffron and a pinch of salt.
  6. Cook on low heat for 20 minutes and until the potatoes are tender.
  7. Remove the mussels from their shells and keep then aside.
  8. When the soup is cooked, taste, rectify the seasoning and add the mussels you set aside, reheat quickly so you can serve it warm.
Recipe Notes

The key to this soup is not overcooking the mussels. Serve warm with some crusty bread and a green salad.

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Cookn with Class Uzes

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/ 7 night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

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