How To Make Mussels in Tomato Saffron Broth
Chef Amy Riolo demonstrates how to make mussels in tomato saffron broth. To view over 15,000 other how-to, DIY, and advice videos on any topic, visit
[프랑스에서 배웠던 요리]????사프란 홍합 수프 | saffron mussel soup | ???????? 프랑스요리
????안녕하세요~ 소금과 후추입니다.????
오늘은 금보다도 비싸다는 사프란을 넣고 홍합수프를 만들어봤습니다~
맛이 없을 수 없는 홍합을 삶아낸 소스에 크림과 사프란을 넣어 부드럽고 예쁜 연노랑 빛을 내는 근사한 수프랍니다.
꼭 맛을 보셔서 너무 짜거나 싱겁지 않게 크림이나 소금 등으로 간을 맞춰주세요.
그럼 오늘도 맛있는 영상과 함께 행복한 시간 되시기 바랍니다~????????
????재료 (3~4인분)
■ 버터, 다진 양파 1/4, 다진 셀러리 1개, 마늘 1개, 화이트와인 100ml, 닭육수 300ml, 홍합 1kg
■ 당근 15g, 셀러리 15g, 대파 15g, 버터, 소금과 후추, 물 약간
■ 크림 100ml, 달걀 노른자 1개, 사프란 약간
????Hello~ This is salt & pepper.????
Today I cooked mussel soup with saffron, which is famously known as the spice that is more expensive than gold!
The food that never fails the taste buds, mussels, I made a yellow colored, light soup by using boiled mussels and adding cream & saffron. Make sure to taste while cooking and add more cream and salt if needed. So please enjoy this clip and have a wonderful day as I hope this delicious soup helps keep everyone warm during the winter!????????
????Ingredients (serves 3 to 4)
■ butter, 1/4 chopped onion, 1 stem chopped celery, 1 clove garlic, 100ml white wine, 300ml chicken stock, 1kg mussel
■ 15g carrot, 15g celery, 15g leek, butter, salt & pepper, water
■ 100ml cream, 1 egg yolk, saffron
Modern Bouillabaisse with Lobster, Ling Cod, Scallop, Mussels and Clams | French Fish Stew
Today, I made bouillabaisse, a type of French fish stew using fresh seafood I could find around where I live! I referred to Chef Thomas Keller's cookbook as I usually do. Bouillabaisse is usually served with rouille and bread but I skipped it this time. (Please don't get mad at me for that xD)
Just to mention, it's better to blend up the stock after it's done cooking to extract all the flavor as much as possible. I just did not have a blender that time, I couldn't do it.
Overall, bouillabaisse is one of my favorite French dishes of all time. I always love dishes with a good broth and bouillabaisse broth is incredibly flavorful. If you and your dinner guests love seafood, this dish will definitely go above and beyond!
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Creamy Mussel Soup | Ashwin Jayaram
Try this exquisite and nutritious Creamy Mussel Soup :)
MUSSEL & Saffron Soup | Bart's Fish Tales
Fishy Friends! Thank you so much for your support, we have just reached over 30.000 subscribers! Today a lovely dish to warm you up on a chilly day, a delicious soup with fresh mussels and saffron. Mussels and saffron go so well together, it’s a great marriage! Guaranteed to make you smile on a cold day. Perfect for one serving, or for the whole family. Feel free to use as much saffron to your own taste, but don’t overwhelm the taste of the mussels. Don’t be afraid to experiment with different combinations of ingredients you like. Enjoy!
Hope you guys like the video! If you have any questions or comments leave them down in the box below!
You can find the recipe here:
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See you next Fishy Friday!
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Website: Video by Bart van Olphen
Keep It Simple & Sedap: Recipe for Mussels and Saffron in White Sauce
Let's keep it simple, healthy and sedap with Chef Kamal's halal take on this luxurious and delicious seafood dish. Achieve restaurant-quality dishes in the comfort of your home!
Mussels in Saffron and White Wine Sauce
Prep Time: 50 mins | Serves: 10
Ingredients
Spice Paste:
15g Butter
15g Garlic, chopped
210ml White wine
45ml Heavy cream
2 tsp Saffron threads
50g Spring onions, thinly sliced
160g Tomato concasse
30ml Lemon juice
10 dozen Mussels, cleaned and debearded
2 tbsp Chives, chopped
480ml Veloute
Veloute:
40g Cornstarch
960ml Fish stock
240ml Evaporated skim milk
3/4 tsp Pink salt
1/4 tsp Ground white pepper
Method
1. Heat the butter in a large pot over medium heat. Add garlic and sauté until aromatic. Add the wine, cream, and saffron and simmer for 5 minutes.
2. Add the green onions, tomato concasse, lemon juice, and veloute. Simmer for 5 mins, cool, and reserve until needed.
3. To serve, bring the wine-veloute mixture to a simmer in a medium pot. add the mussels and cover the pot. Steam the mussels until their shells open, about 4 minutes, Stir the chives into the sauce and pour over the mussels. Enjoy with bread.
Veloute:
1. Combine the cornstarch with enough stock to form a paste.
2. Bring the remaining stock to a boil in a medium Zwilling saucepot over high heat. Add the cornstarch mixture and the milk into the boiling stock. Stir constantly until the sauce has thickened, about 2 minutes. Season the sauce with salt and pepper. Keep hot, or cool and store.
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