Mussel and saffron soup recipe
Make this luxurious mussel and saffron soup for an easy but impressive dinner party dish, with fresh mussels cooked until tender in a rich and creamy broth.
See method- Serves 6
- 10 mins to prepare and 20 mins to cook
- 155 calories / serving
Ingredients
- 2tbsp olive oil
- 2 shallots, diced
- 2 garlic cloves, crushed
- 25g flour
- 500ml fish stock
- a pinch saffron
- 100ml single cream
- 350g cooked mussel meat
- 100ml white wine
- small bunch chives, to serve
Each serving contains
- Energy
- 650kJ 155.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 1.7g
- Sugars
- 1g
of the Reference intake
Carbohydrate 6.1gProtein 11.3gFibre 0.3g
Method
- Heat the olive oil in a pan and gently sweet the shallots and garlic for 4 mins on a low heat without browning.
- Remove from the heat and sprinkle in the flour, absorbing the olive oil. Blend well, then slowly pour in the fish stock, mixing to make a smooth broth. Then add the saffron and cream and simmer gently for 5 mins.
- Add the mussel meat and simmer for a further 8 mins, then add the white wine and bring to a simmer. Serve by placing a few cooked mussels and chopped chives on top.
- Cook's tip: A neat stack of cooked mussels in the centre of this soup makes it look extra special. Cut chives complete the presentation.
- See more Soup recipes
