Steps to Prepare Ultimate Smoked mussel and saffron soup

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Smoked mussel and saffron soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Smoked mussel and saffron soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked mussel and saffron soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Smoked mussel and saffron soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook Smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you cook that.

This recipe won my local chowder competition.

Ingredients and spices that need to be Prepare to make Smoked mussel and saffron soup:

1. 2 lbs fresh mussels
2. 500 ml fish stock
3. 500 ml white wine
4. 500 ml clam nectar
5. 2 sprigs lemon balm
6. 2 stalks lemon grass
7. 2 tsp saffron
8. 2 cups apple wood chips
9. 5 sprigs thyme
10. 1 litre heavy cream
11. 2 strips bacon
12. 125 ml mayonnaise
13. 1 carrot
14. 1 shallot
15. 1 stalk celery
16. 1 baby Yukon gold potato (aka golden nugget)
17. 2 gherkin pickles

Instructions to make Smoked mussel and saffron soup

1. Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half
2. Place saffron in 1cup of steaming hot water cover and put aside.
3. Smoke 10-15 mussels in a skillet. Do this by placing the wood chips in the skillet dry and bringing to a smoulder. Wrap the mussels in tin foil, poke some holes in it and place in the skillet with the wood chips. Cover and smoke for 5-10 mins.
4. Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!
5. Combine all liquids except saffron in a sauce pot and bring to a boil.
6. Reduce heat to a simmer and liquid to 3/4 of original amount.
7. Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste.
8. You should now have a vibrant yellow and Smokey broth.
9. Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool.
10. Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste.
11. You now have remoulade.
12. In a covered sauce pan add saffron broth and enough mussels for 3 mussels per person to be served. *I use clams as well to add variety and texture.
13. Place a spoon full of remoulade in the center of a shallow soup bowl.
14. Once the mussels have opened in the broth, place them around the remoulade and add the broth.
15. Garnish with a nice green herb of your choice and enjoy
16. Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish.
17. Enjoy!

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So that is going to wrap this up for this exceptional food How to Prepare Any-night-of-the-week Smoked mussel and saffron soup. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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