Mussels Cream Soup with Saffron and Leek
This is an easy cream-based soup with mussels and the gentle flavours of leek and saffron.
Equipment
Ingredients
- 500 g (52.9 oz) Mussels
- 2 Leeks
- 300 g (10.6 oz) Potatoes
- 1/4 L (1 cup) heavy cream (35%)
- 1 bouquet garni
- A few pistils saffron (or 1tbsp Madras curry)
- 2 Shallots (diced)
- 2 tbsp Parsley (finely chopped)
- to taste Salt and Pepper
- 1 L (4 cups) Dry White Wine
- 2 tbsp Butter
Instructions
- In a large saucepan, add: Cleaned live mussels, white wine, bouquet garni, shallots and parsley.
- A little bit of pepper.
- 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.)
- Drain the juice from the mussels and reserve.
- In a heavy 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.
- Cook on low heat for 20 minutes and until the potatoes are tender.
- Remove the mussels from their shells and keep then aside.
- When the soup is cooked, taste, rectify the seasoning and add the mussels you set aside, reheat quickly so you can serve it warm.
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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