Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, smoked mussel and saffron soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Smoked mussel and saffron soup is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Smoked mussel and saffron soup is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Smoked mussel and saffron soup:
- Make ready 2 lbs fresh mussels
- Get 500 ml fish stock
- Take 500 ml white wine
- Make ready 500 ml clam nectar
- Take 2 sprigs lemon balm
- Make ready 2 stalks lemon grass
- Make ready 2 tsp saffron
- Take 2 cups apple wood chips
- Get 5 sprigs thyme
- Take 1 litre heavy cream
- Make ready 2 strips bacon
- Prepare 125 ml mayonnaise
- Get 1 carrot
- Take 1 shallot
- Prepare 1 stalk celery
- Prepare 1 baby Yukon gold potato (aka golden nugget)
- Make ready 2 gherkin pickles
Instructions to make Smoked mussel and saffron soup:
- Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half
- Place saffron in 1cup of steaming hot water cover and put aside.
- 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.
- Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!
- Combine all liquids except saffron in a sauce pot and bring to a boil.
- Reduce heat to a simmer and liquid to 3/4 of original amount.
- Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste.
- You should now have a vibrant yellow and Smokey broth.
- Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool.
- Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste.
- You now have remoulade.
- 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.
- Place a spoon full of remoulade in the center of a shallow soup bowl.
- Once the mussels have opened in the broth, place them around the remoulade and add the broth.
- Garnish with a nice green herb of your choice and enjoy
- Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish.
- Enjoy!
So that is going to wrap it up with this special food smoked mussel and saffron soup recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
