How to Make Yummy Smoked mussel and saffron soup

Smoked mussel and saffron soup. None in my experience suffer more than smoked mussels. Oddly shaped, they seem to be conjured from some But put mussels in a can and you wreck everything that's lovely about them: Usually smoked, these sad morsels lose their delicacy and become chalky. This smooth creamy soup with saffron and makes the best dinner-party starter.

While the soup cooks, pick the meat from the mussels. Season, to taste, with the lime juice and salt and freshly ground black pepper. Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining. You can cook Smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you cook it.

Ingredients of Smoked mussel and saffron soup

1. 🢂 2 lbs of fresh mussels.
2. 🢂 500 ml of fish stock.
3. 🢂 500 ml of white wine.
4. 🢂 500 ml of clam nectar.
5. 🢂 2 sprigs of lemon balm.
6. 🢂 2 stalks of lemon grass.
7. 🢂 2 tsp of saffron.
8. 🢂 2 cups of apple wood chips.
9. 🢂 5 sprigs of thyme.
10. 🢂 1 litre of heavy cream.
11. 🢂 2 strips of bacon.
12. 🢂 125 ml of mayonnaise.
13. 🢂 1 of carrot.
14. 🢂 1 of shallot.
15. 🢂 1 stalk of celery.
16. 🢂 1 of baby Yukon gold potato (aka golden nugget).
17. 🢂 2 of gherkin pickles.

Bring to a boil, cover and simmer. A simple Mussel and saffron soup recipe for you to cook a great meal for family or friends. 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. Cook at Home with Tonya at Cooking on the Bay Cooking School In this series, I cook all Low Carb and Healthy Fat dishes which form part of my Cook Real Food.

instructions Smoked mussel and saffron soup

1. Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half.
2. Place saffron in 1cup of steaming hot water cover and put aside..
3. Smoke 10-15 mussels in a skillet. Do this by placing the wood chips in the skillet dry and bringing to a smoulder. Wrap the mussels in tin foil, poke some holes in it and place in the skillet with the wood chips. Cover and smoke for 5-10 mins..
4. Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!.
5. Combine all liquids except saffron in a sauce pot and bring to a boil..
6. Reduce heat to a simmer and liquid to 3/4 of original amount..
7. Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste..
8. You should now have a vibrant yellow and Smokey broth..
9. Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool..
10. Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste..
11. You now have remoulade..
12. In a covered sauce pan add saffron broth and enough mussels for 3 mussels per person to be served. *I use clams as well to add variety and texture..
13. Place a spoon full of remoulade in the center of a shallow soup bowl..
14. Once the mussels have opened in the broth, place them around the remoulade and add the broth..
15. Garnish with a nice green herb of your choice and enjoy.
16. Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish..
17. Enjoy!.

This soup is relatively simple to make but tastes totally lavish. The oysters are optional - they make the soup that little bit more special but it's equally good without. Mussels are a particularly versatile seafood, and some of the best mussels in the country come from Jersey. Add the mussel cooking liquid, saffron, and chicken stock and whisk well. If it's not the desired strength, continue simmering to reduce it and further concentrate the flavors.