Mussel Soup with Saffron and Garlic Recipes

Ingredients :

3 oz butter

1 onion, finely sliced

6 oz leeks, white part only, finely sliced

30-40 live mussels, scrubbed and beards removed

2 bouquet garni

4 fl oz white wine

2 garlic cloves, crushed

6 oz carrot, thinly sliced

1 celery stick, thinly sliced

1.25 pints fish stock

pinch of saffron

1/4 pint double cream

salt and pepper

chervil fronds, to garnish

1. Melt 1 oz of the butter in large saucepan.
2. Add 1/3 of the onion and leeks and cook until soft.
3. Add the mussels, bouquet garni and wine, cover, cook over a high heat, stir, 4-5 minutes.
4. When all the mussel shells have opened, strain through a muslin-lined strainer set over a bowl to catch the cooking juices.
5. Remove the mussels from their shells, discarding any which remain closed.
6. Refrigerate until required.
7. Melt the remaining butter in saucepan, add the remaining onion and leeks, the garlic, carrots and celery, fry over a low heat until soft.
8. Add the stock and reserved mussel juices.
9. Reserve 12 mussels to garnish the soup, chop the remainder and add to the pan.
10. Bring to the boil and cook gently for 20 minutes.
11. Add the saffron and stir in the cream.
12. Transfer the soup to a food processor and process until smooth.
13. Return to the pan, taste and adjust the seasoning.
14. If necessary, stir in the reserved whole mussels and bring back to boil.
15. Serve with chervil fronds.

Serves 5

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