How To make Mussel and Saffron Soup
2 lb Mussels
1 1/4 c Dry white wine
1 1/2 c Water
3 tb Butter
1 tb Olive oil
1 Onion, finely chopped
1 Garlic clove, crushed
1 Leek, trimmed, fine shredded
1/2 ts Fenugreek, finely crushed
1 1/2 tb All-purpose flour
2 pk Saffron strands, soaked in
1 tb Boiling water
1 1/4 c Chicken stock
1 tb Chopped fresh parsley
Salt to taste Fresh ground pepper to taste 2 tb 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 and Saffron Soup's Videos
Deliciously Golden Saffron Mussel Soup | Mediterranean recipe finale
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Tasty And Healthy Mussel Soup Recipe Is Here!
The mussel is a species which is a member of the clan. They have a thick shell outside and a soft texture internally. There are many different types but the soup preparation is very good and simple.
Then the procedure can be made very simple and here we go, trying out the one and only mussel soup dish with simple ingredients that satisfy our hunger to a great extent.
Choose the edible variety of mussels and have a very good time. You will relish after tasting the recipe and sure to be one that tops on your cooking list. Just try out the recipe, by watching the video.
For More Updates -
One-Pot Saffron Spaghetti with Shrimp & Mussels Recipe
EPISODE #173 - One-Pot Saffron Spaghetti with Shrimp & Mussels Recipe
FULL RECIPE HERE:
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MUSIC: Like a Sunrise
สูตรซุปหอยแมลงภู่และหญ้าฝรั่น (Mussel and saffron soup) | Food Guru Recipes
???????? ???????????????? ???????????????? ???????????????????????? ???????? โอเมก้า หอยแมลงภู่นิวซีแลนด์ วัตถุดิบคุณภาพที่จะมารังสรรค์มื้ออาหารให้อร่อยยิ่งขึ้นกับเมนู ซุปหอยแมลงภู่และหญ้าฝรั่น หอยแมลงภู่นิวซีแลนด์นำมาทำเป็นซุปผสมผสานกับหญ้าฝรั่น เครื่องเทศที่เป็นเอกลัษณ์ทางด้านกลิ่นและรสชาติ รสชาติหอยแมลงภู่หวาน หอมเครื่องเทศหญ้าฝรั่น อร่อยลงตัวอย่างแน่นอน
???? วัตถุดิบ ???? (สำหรับ 4 ที่)
✅OMEGA NZ Wholeshell Greenshell Mussel โอเมก้า หอยแมลงภู่นิวซีแลนด์ 2 กิโลกรัม
✅ไวน์ขาว (ดราย) 100 มิลลิลิตร
✅น้ำสต็อกปลาหรือไก่ 500 มิลลิลิตร
✅เนยจืด 30 กรัม
✅หอมหัวใหญ่สับละเอียด 125 กรัม
✅แครอทหั่นเต๋า 25 กรัม
✅หัวขึ้นฉ่ายฝรั่ง (หัวเซเลอรี่) หั่นเต๋า 85 กรัม
✅ต้นหอมญี่ปุ่น (ผักลีก) สับ
✅กระเทียมสับ 1 กลีบ
✅ผงกระหรี่ 1 ช้อนโต๊ะ
✅หญ้าฝรั่น (แซฟฟรอน) 1 หยิบมือ (แช่ในน้ำร้อน 2 ช้อนโต๊ะ)
✅ดับเบิ้ลครีม 250 มิลลิลิตร
✅พาสลีย์สับละเอียด 2 ช้อนโต๊ะ
.
???? วิธีทำ ????
1⃣ ล้างหอยแมลงภู่ให้สะอาด
2⃣ นำไวน์และน้ำสต็อกไปต้มในกระทะก้นลึกด้วยไฟแรง ใส่หอยแมลงภู่ ปิดฝากระทะประมาณ 2-3 นาที
3⃣ นำออกมาใส่ชาม กรองของเหลว (ไวน์และน้ำสต็อก) ผ่านผ้ามัสลินใส่ลงในชามอีกใบ
4⃣ ใช้กระทะละลายเนยด้วยไฟอ่อน ใส่ผักและกระเทียม คนให้เข้ากัน ประมาณ 10 นาที จากนั้นใส่ผงกระหรี่ เติมน้ำต้มซุปหอยแมลงภู่ที่เก็บไว้ ตามด้วยหญ้าฝรั่น ปิดเตา ใส่ดับเบิ้ลครีม คนต่ออีก 5 นาที
5⃣ ตั้งไฟอ่อน ใส่หอยแมลงภู่ลงในกระทะ ปรุงรสให้เข้ากัน ตักใส่ชามโรยพาสลีย์ พร้อมเสิร์ฟ
⏰ ระยะเวลาในการเตรียมวัตถุดิบและปรุงอาหาร: 50 นาที
???? สนใจสั่งซื้อ Greenshell mussels หอยแมลงภู่นิวซีแลนด์ หรือวัตถุดิบนำเข้าคัดสรรคุณภาพจากทั่วทุกมุมโลก: foodguru.co.th
Have a delicious New Year! Mussel and saffron soup
Have a delicious New Year! Mussel and saffron soup
with caramelised onions and garlic croutons .Pot roast pheasant, plum and almond tart, a magnificent fillet of beef – celebrate the first day of 2018 with James Martin This soup has great, strong flavours but a common mistake is using too much saffron. It takes a while to get the right colour and flavour so add it carefully.Serves 6
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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????????INGREDIENTS????????
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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