French cuisine · Soups & Stews

Saffron Mussel Soup

Mussels opened in white wine, their broth bound with saffron and cream into a golden soup.

Ingredients · for 4 servings

• 1.5 kg mussels
• 2 shallots
• 1 leek
• 2 garlic cloves
• 250 ml dry white wine
• 200 ml cream
• 0.5 g saffron threads
• 30 g butter
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Scrub the mussels vigorously under cold water, remove the beards, and discard any open shells that do not close when tapped.
2. Finely dice the shallots and garlic, halve the leek lengthwise, wash it and cut into thin half-rings; roughly chop the parsley.
3. Melt the butter in a wide pot, sweat the shallots and leek over medium heat for 4-5 min until translucent, adding the garlic for the last minute.
4. Deglaze with the white wine, add the mussels and cook covered over high heat for 4-5 min until all shells have opened - discard any that stay closed.
5. Lift out the mussels, remove two-thirds from their shells and strain the broth back into the pot through a fine sieve to catch any sand.
6. Stir in the cream and saffron threads, simmer uncovered for 6-8 min until the soup is lightly thickened, warm the mussels through and serve sprinkled with parsley and pepper.