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Mussels and Saffron Soup

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Mussels and Saffron Soup is a Mediterranean-inspired dish featuring tender mussels in a fragrant saffron-infused broth with white wine, garlic, and fresh herbs. This sophisticated soup is perfect for a dinner party or special occasion.

Mussels and Saffron Soup

 1 kg Fresh Mussels (cleaned and debearded)
 2 tbsp Olive Oil
 2 tbsp Butter
 1 Large Onion (finely chopped)
 3 cloves Garlic (minced)
 1 Leek (white part only, thinly sliced)
 ½ cup Dry White Wine (e.g., Sauvignon Blanc)
 1 cup Vegetable Broth or Fish Stock
 1 cup Heavy Cream
 ½ cup Diced Tomatoes (canned or fresh)
 ¼ tsp Saffron Threads
 1 tsp Fresh Thyme Leaves (or 1/2 tsp dried thyme)
 ¼ tsp Red Pepper Flakes (optional)
 Salt and Black Pepper to taste
 Juice of 1 Lemon
Clean and Prep the Mussels
1

  1. Rinse the Mussels:

    • Place the mussels in a large bowl of cold water.

    • Scrub the shells and remove the beards.

    • Discard any mussels that are cracked or remain open after tapping.

Sauté the Aromatics
2

  1. Heat the Oil and Butter:

    • In a large pot or Dutch oven, heat the olive oil and butter over medium heat.

  2. Sauté the Vegetables:

    • Add the onion, garlic, and leeks, and sauté for 5-6 minutes until soft and fragrant.

Infuse the Broth
3

  1. Add the Saffron:

    • Add the saffron threads to the pot and stir for 1 minute to release the aroma.

  2. Deglaze with Wine:

    • Pour in the white wine and simmer for 2-3 minutes, allowing the alcohol to evaporate.

  3. Add the Broth and Tomatoes:

    • Add the vegetable broth, diced tomatoes, thyme, and red pepper flakes.

    • Season with salt and black pepper.

    • Bring to a gentle boil and simmer for 5 minutes.

Cook the Mussels
4

  1. Add the Mussels:

    • Increase the heat to medium-high.

    • Add the mussels to the pot and cover with a lid.

    • Steam for 5-7 minutes, or until the mussels open.

  2. Discard Unopened Mussels:

    • Remove and discard any mussels that do not open during cooking.

Finish the Soup
5

  1. Add the Cream and Lemon Juice:

    • Reduce the heat to low and stir in the heavy cream and lemon juice.

    • Simmer for 2 minutes to meld the flavors.

  2. Adjust Seasoning:

    • Taste and adjust with additional salt, pepper, or lemon juice as needed.

Serve and Garnish
6

  1. Ladle the Soup:

    • Divide the soup among serving bowls, ensuring each bowl has a good portion of mussels.

  2. Garnish:

    • Sprinkle with fresh parsley and serve with lemon wedges and crusty bread for dipping.

Serving and Presentation
7

  • Serve the Mussels and Saffron Soup hot, garnished with lemon wedges and a sprinkle of fresh parsley.

  • Accompany with a glass of crisp white wine and crusty bread to mop up the flavorful broth.

Tips and Variations
8

  • Spicy Option: Add 1/4 tsp cayenne pepper or extra red pepper flakes for a spicy kick.

  • Tomato-Based Broth: For a richer broth, add 1 cup tomato puree or crushed tomatoes.

  • Seafood Addition: Enhance the soup by adding shrimp or scallops during the last 3-4 minutes of cooking.

  • Herb Swap: Substitute thyme with fresh dill or tarragon for a different flavor profile.

  • Vegetarian Option: Replace the fish stock with vegetable broth and omit the mussels, adding more vegetables like zucchini and bell peppers.

Nutrition Facts

4 servings

Serving size