How To make Mussel & Saffron Soup
2 lb Mussels
1 1/4 c Dry white wine
1 1/2 c Water
3 T Butter
1 T Olive oil
1 Onion, finely chopped
1 Garlic clove, crushed
1 Leek, trimmed, fine shredded
1/2 t Fenugreek, finely crushed
1 1/2 T All-purpose flour
2 pk Saffron strands, soaked in
1 T Boiling water
1 1/4 c Chicken stock
1 T Chopped fresh parsley
Salt to taste Fresh ground pepper to taste 2 T Whipping cream
Fresh parsley sprigs (opt) Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.
How To make Mussel & Saffron Soup's Videos
Steamed Mussels with Saffron Flatbread | Fast Food with Gordon Ramsay
Steamed mussels pack an incredible flavour, and along with saffron flat breads you have a delicious and healthy lunch that can be made in minutes. Fast food, but with a touch of class.
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Drunken Mussels Recipe - Mussels Steamed in a Garlic, Lemon & Wine Broth
Learn how to make a Drunken Mussels Recipe! - Visit for over 700 additional original video recipes! I hope you enjoy this Drunken Mussels Recipe!
Saffron spiced leek and potato soup with mussels and a goat's cheese crostini recipe
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La Mouclade the next level mariniere mussels. ( Bistrot food)
La Mouclade is a famous seafood dish from western France where mussel are cooked mariniere style then served covered in a super flavorsome saffron veloute.
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2 kg fresh mussels
150 ml of dry white wine
50 ml cream (plus 1 tablespoon to mix with the egg yolk)
100 grams shallot ( divided in 2 time 50 grams)
a quarter teaspoon saffron threads (or half a teaspoon or more good quality curry powder)
1 bay leaf
2 parsley stokes
2 twigs of fresh thyme
1 egg yolk
50 grams butter ( divided in 2 time 25 grams)
10 grams flour (or 20 grams if you want a really thick sauce)
1 tablespoon finely chopped parsley to decorate
black pepper to season.
cooking note: you can replace the saffron by curry powder.
If you had more flour don't reduce the sauce as much.
In my opinion:
For a better look and gain of time skip the broiling at the end.
do have a good bread and a good white wine to drink this with.
serving on small individual plate with 6 to 8 mussels per plate is easier and less messy then using a large dish or plate with all the mussels at once.
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Gordon Ramsay's Steamed Mussels
Gordon Ramsay creates a delicious and light steamed mussels and saffron flatbread dinner! Try this recipe the next time you have guests! Get cooking inspiration on Gordon Ramsay's Ultimate Home Cooking, Watch for FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
How to Make a Fresh Mussel Soup - Best Mussels Soup Recipe
Learn how to make this delicious fresh mussels soup with curry recipe. Learn how to clean and debeard mussels. This mussel soup is usually served from October to February when the waters are the coldest and the mussels have their best flavors.
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Mussels Soup ingredients: 0:22
Mussels Soup method: 0:48
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