Smoked mussel and saffron soup. Smoked mussel and saffron soup This recipe won my local chowder competition. When cool de-bread and remove mussels from the shell. Finely chopped fennel bulb, leek and onion. Smoked mussel and saffron soup

You can cook Smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you achieve that.

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

Here, our best recipes for seafood bisque. Start Slideshow Battered mussels with walnut tarator This is a show-stealing starter or snack, and the mussels' seriously crisp crust adds to the drama. Tarator is delicious but very rich, so leave it out if. With mussel and saffron - or curry - soup (mouclade), try an oaked white Bergerac or Bordeaux or a Viognier.

Smoked mussel and saffron soup step by step

  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!.

If you found this post useful and were happy to get the advice for free perhaps you'd think about donating towards the running costs of the site? You can find out how to do it here or to subscribe to our regular newsletter click here. Consider this simply a guide: use other fish fillets if you like, or indeed substitute chicken breasts; just remember they'll need much longer cooking and therefore probably more liquid. I love this with a small pile of plain white basmati rice and a contrasting bowlful of dark, muddy lentils. For US cup measures, use the toggle at the top of the ingredients list.