Recipe: Appetizing Smoked mussel and saffron soup

Smoked mussel and saffron soup. This smooth creamy soup with saffron and makes the best dinner-party starter. Garnished with mussels it has a touch of luxury but is easy to prepare. Sprinkle with finely chopped celery leaves.

Discard the shells and any mussels that haven't opened. 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 have 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. You need 2 lbs of fresh mussels.
2. Prepare 500 ml of fish stock.
3. It's 500 ml of white wine.
4. Prepare 500 ml of clam nectar.
5. You need 2 sprigs of lemon balm.
6. Prepare 2 stalks of lemon grass.
7. Prepare 2 tsp of saffron.
8. You need 2 cups of apple wood chips.
9. Prepare 5 sprigs of thyme.
10. Prepare 1 litre of heavy cream.
11. Prepare 2 strips of bacon.
12. Prepare 125 ml of mayonnaise.
13. It's 1 of carrot.
14. Prepare 1 of shallot.
15. It's 1 stalk of celery.
16. You need 1 of baby Yukon gold potato (aka golden nugget).
17. It's 2 of gherkin pickles.

Delia's Mussel and Saffron Soup recipe. This is a smart soup, great if you're entertaining, and now that the mussels come with much of the cleaning and scrubbing already Stir in the saffron and leave it to infuse. Put the mussels in a large pot with the white wine, shallots, salt and pepper. Cover and cook over high heat, shaking the pot a few times until all the mussels have opened.

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!.

Remove the mussels with a ladle and carefully spoon out the liquid without disturbing the sediments at the bottom of the pot. While the soup is cooking, remove the mussels from the shells and put aside. Whisk the corn flour mixed with the water into the simmering liquid. 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.