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Recipe

Mussel soup with saffron

Name: Mussel soup with saffron
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg mussels (wash with the brush and remove beards); 3 tbsp olive oil; 2 shallots (chop); 2 dl white wine; 6 dl instant fish stock (prepare); 2 dl cream; 1 knife tip saffron powder; A few threads of saffron (as garnish); Sea salt and black pepper (Freshly ground)

easy

APPROX. 30 Minutes

Enough For

4 persons

Cookware

cook ware

Nutritional Value

2121 kJ / 506 kcal (Per person)

Ingredient

Carbohydrates 11 g
Sugar 4 g
Fat 31 g
Protein 38 g

Allergens

alcohol
fish
lactose
shell molluscs

Cooking Equipment

Fine sieve

Ingredients

1 kg mussels wash with the brush and remove beards
3 tbsp olive oil
2 shallots chop
2 dl white wine
6 dl instant fish stock prepare
2 dl cream
1 knife tip saffron powder
A few threads of saffron as garnish
Sea salt and black pepper Freshly ground

Instructions

1. Lightly fry the shallots in olive oil for 2 minutes.

2. Add the mussels with the white wine, close the lid and heat on the high setting.

3. As soon as the mussels have opened, scoop them out of the frying pan with a skimming ladle and remove the flesh. Discard mussels that have not opened without fail.

4. Pour the liquid remaining through a sieve and put back into the pan. Pour on fish bouillon and reduce somewhat.

5. Add cream and ground saffron.

6. Season to taste with salt and pepper.

7. Put the mussel flesh into the soup and heat briefly. Divide into soup bowls and garnish with the strands of saffron.