← Back to Search Results French
mussel-soup-with-saffron

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

This is a heady soup redolent of the sea and richly infused with saffron and cream. Using the essence of mussel juice created by steaming the mussels in white wine adds an unusual dimension to the flavor. I like to use Prince Edward Island or other rope-cultured mussels, because they’re a nice small size and I’ve found them to be tastier and cleaner than other mussels, but any mussels you can find will do just fine. Simple accompaniments, like a big green salad and a loaf of warm crusty bread, are all that’s needed to turn this soup into a pleasant supper.

Yield : SERVES 6 TO 8 AS A MAIN COURSE

Ingredients

  • 3 pounds mussels
  • 1 bottle (750 ml) dry white wine, such as a Pinot Blanc or Chardonnay
  • 2 tablespoons chopped shallots
  • 1 tablespoon minced garlic
  • 2 tablespoons unsalted butter
  • 1 medium onion, cut into small dice
  • 1 large carrot, peeled and cut into small dice
  • 1 tablespoon all-purpose flour
  • ½ teaspoon saffron threads, soaked
  • 4 cups Chicken Stock or canned low-sodium chicken broth
  • 4 cups heavy or whipping cream
  • Kosher salt, to taste (optional)
  • Pinch of cayenne pepper, or to taste
  • Fresh lemon juice, to taste
  • 1 bunch chives, snipped, for garnish

Directions

1. Soak, clean, and debeard the mussels (see Notes).

2. Place the mussels in a medium-size, nonreactive saucepan or stockpot. Add the wine, shallots, and garlic. Cover the pan and place it over high heat. Steam the mussels until they open, about 5 to 8 minutes, shaking the pot occasionally to redistribute the mussels as they steam.

3. Using a slotted spoon, remove the mussels to a bowl and set them aside, discarding any that haven’t opened. Pour the cooking liquid through a strainer lined with cheesecloth into a heatproof bowl and set aside. When the mussels are cool enough to handle, remove the meat from the shells, discarding the shells. Cover the mussels to keep them warm while you prepare the soup.

4. Rinse out the saucepan and wipe it dry. Add the butter and melt over medium-low heat. Add the onion and carrot and cook gently, stirring occasionally, until softened, about 5 minutes. Reduce the heat to low, stir in the flour, and continue cooking, stirring constantly, until the mixture develops a nutty aroma, about 5 minutes. Be careful not to let the flour brown.

5. Add the mussel cooking liquid, saffron, and chicken stock and whisk well. Bring to a boil over high heat and cook, uncovered, for 15 minutes, to reduce the liquid somewhat and blend the flavors. Reduce the heat so the liquid simmers briskly and whisk in the cream. Cook until slightly thickened, about 10 to 15 minutes, whisking occasionally. Taste the soup. If it’s not the desired strength, continue simmering to reduce it and further concentrate the flavors. Taste again and season with salt (if necessary), cayenne, and lemon juice.

6. To serve, divide the mussels among soup plates and ladle the hot soup over them. Garnish with snipped chives.

Notes

Cleaning Mussels

Fill a bucket with cold water. Add the mussels and a handful of salt. Soak the for about an hour to dislodge the dirt and any grit from around the lip of the shells, then remove them from the water and place in a colander in the sink. Under cold running water, use a stiff brush to vigorously scrub off any remaining grit or barnacles from each mussel. Leave the hairy “beard” that protrudes from the side of each shell intact for now. Discard any mussels with open or broken shells. Just before you plan on cooking the mussels, use your fingers or the dull side of a paring knife to pull off the beards.


© 2000 David Waltuck and Melicia Phillips
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

Nutritional information does not include Chicken Stock recipe. For nutritional information on Chicken Stock recipe, please follow the link above.

Nutritional information is based on 1/8 teaspoon added salt per serving.

675kcal (34%)
754mg (31%)
16g
1g
51g (78%)
0g
30g (150%)
14g
3g
218mg (73%)
2g
23g
80mg
768mg
675mcg RAE (22%)
17mg (29%)
141mg (14%)
7mg (40%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
flavor Flavor
by Rocco DiSpirito
baked-explorations Baked Explorations
by Matt Lewis
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-sweet-life The Sweet Life
by Kate Zuckerman
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?