Step-by-Step Guide to Prepare Favorite Smoked mussel and saffron soup
date: 2020-07-11T16:15:42.022Z
image: https://img-global.cpcdn.com/recipes/526c0b7f3e7cbf21/751x532cq70/smoked-mussel-and-saffron-soup-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/526c0b7f3e7cbf21/751x532cq70/smoked-mussel-and-saffron-soup-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/526c0b7f3e7cbf21/751x532cq70/smoked-mussel-and-saffron-soup-recipe-main-photo.jpg
author: Norman Banks
ratingvalue: 4
reviewcount: 19498
recipeingredient:
- "2 lbs fresh mussels" - "500 ml fish stock" - "500 ml white wine" - "500 ml clam nectar" - "2 sprigs lemon balm" - "2 stalks lemon grass" - "2 tsp saffron" - "2 cups apple wood chips" - "5 sprigs thyme" - "1 litre heavy cream" - "2 strips bacon" - "125 ml mayonnaise" - "1 carrot" - "1 shallot" - "1 stalk celery" - "1 baby Yukon gold potato aka golden nugget" - "2 gherkin pickles"
recipeinstructions:
- "Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half" - "Place saffron in 1cup of steaming hot water cover and put aside." - "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." - "Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!" - "Combine all liquids except saffron in a sauce pot and bring to a boil." - "Reduce heat to a simmer and liquid to 3/4 of original amount." - "Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste." - "You should now have a vibrant yellow and Smokey broth." - "Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool." - "Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste." - "You now have remoulade." - "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." - "Place a spoon full of remoulade in the center of a shallow soup bowl." - "Once the mussels have opened in the broth, place them around the remoulade and add the broth." - "Garnish with a nice green herb of your choice and enjoy" - "Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish." - "Enjoy!"
categories:
- Recipe
tags:
- smoked - mussel - and
katakunci: smoked mussel and
nutrition: 258 calories
recipecuisine: American
preptime: "PT21M"
cooktime: "PT50M"
recipeyield: "2"
recipecategory: Lunch
---
Do this by placing the wood chips in the skillet dry and bringing to a smoulder. Remove from the heat and sprinkle in the flour, absorbing the olive oil. Blend well, then slowly pour in the fish stock, mixing to make a smooth broth. Add the mussel cooking liquid, saffron, and chicken stock and whisk well.
Smoked mussel and saffron soup is one of the most well liked of current trending foods on earth. It's simple, it is quick, it tastes delicious. It's appreciated by millions daily. They are nice and they look fantastic. Smoked mussel and saffron soup is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you can achieve it.
##### The ingredients needed to make Smoked mussel and saffron soup:
1. Make ready 2 lbs fresh mussels 1. Take 500 ml fish stock 1. Take 500 ml white wine 1. Get 500 ml clam nectar 1. Get 2 sprigs lemon balm 1. Make ready 2 stalks lemon grass 1. Make ready 2 tsp saffron 1. Prepare 2 cups apple wood chips 1. Prepare 5 sprigs thyme 1. Make ready 1 litre heavy cream 1. Make ready 2 strips bacon 1. Get 125 ml mayonnaise 1. Make ready 1 carrot 1. Take 1 shallot 1. Get 1 stalk celery 1. Get 1 baby Yukon gold potato (aka golden nugget) 1. Prepare 2 gherkin pickles
Finely chop the green of the spring onions. Serve a heap of the mussels and the shrimps - with as little juice as possible - in the middle of extra large deep plates. Foam up the soup with a stick. Heat a pot with vegetable oil, add fennel, leek, onion and garlic.
##### 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 1. Place saffron in 1cup of steaming hot water cover and put aside. 1. 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. 1. Once shells have opened, remove meat, place in a blender with the clam nectar and blitz! 1. Combine all liquids except saffron in a sauce pot and bring to a boil. 1. Reduce heat to a simmer and liquid to 3/4 of original amount. 1. Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste. 1. You should now have a vibrant yellow and Smokey broth. 1. Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool. 1. Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste. 1. You now have remoulade. 1. 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. 1. Place a spoon full of remoulade in the center of a shallow soup bowl. 1. Once the mussels have opened in the broth, place them around the remoulade and add the broth. 1. Garnish with a nice green herb of your choice and enjoy 1. Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish. 1. Enjoy!
Foam up the soup with a stick. Heat a pot with vegetable oil, add fennel, leek, onion and garlic. Combine fish stock, chicken stock, herbs, saffron, water and tomatoes into the pot. Pass the liquid through a sieve. Return the soup liquid to the.
So that's going to wrap this up for this exceptional food smoked mussel and saffron soup recipe. Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/526c0b7f3e7cbf21/751x532cq70/smoked-mussel-and-saffron-soup-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/526c0b7f3e7cbf21/751x532cq70/smoked-mussel-and-saffron-soup-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/526c0b7f3e7cbf21/751x532cq70/smoked-mussel-and-saffron-soup-recipe-main-photo.jpg
author: Norman Banks
ratingvalue: 4
reviewcount: 19498
recipeingredient:
- "2 lbs fresh mussels" - "500 ml fish stock" - "500 ml white wine" - "500 ml clam nectar" - "2 sprigs lemon balm" - "2 stalks lemon grass" - "2 tsp saffron" - "2 cups apple wood chips" - "5 sprigs thyme" - "1 litre heavy cream" - "2 strips bacon" - "125 ml mayonnaise" - "1 carrot" - "1 shallot" - "1 stalk celery" - "1 baby Yukon gold potato aka golden nugget" - "2 gherkin pickles"
recipeinstructions:
- "Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half" - "Place saffron in 1cup of steaming hot water cover and put aside." - "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." - "Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!" - "Combine all liquids except saffron in a sauce pot and bring to a boil." - "Reduce heat to a simmer and liquid to 3/4 of original amount." - "Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste." - "You should now have a vibrant yellow and Smokey broth." - "Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool." - "Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste." - "You now have remoulade." - "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." - "Place a spoon full of remoulade in the center of a shallow soup bowl." - "Once the mussels have opened in the broth, place them around the remoulade and add the broth." - "Garnish with a nice green herb of your choice and enjoy" - "Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish." - "Enjoy!"
categories:
- Recipe
tags:
- smoked - mussel - and
katakunci: smoked mussel and
nutrition: 258 calories
recipecuisine: American
preptime: "PT21M"
cooktime: "PT50M"
recipeyield: "2"
recipecategory: Lunch
---
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, smoked mussel and saffron soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Do this by placing the wood chips in the skillet dry and bringing to a smoulder. Remove from the heat and sprinkle in the flour, absorbing the olive oil. Blend well, then slowly pour in the fish stock, mixing to make a smooth broth. Add the mussel cooking liquid, saffron, and chicken stock and whisk well.
Smoked mussel and saffron soup is one of the most well liked of current trending foods on earth. It's simple, it is quick, it tastes delicious. It's appreciated by millions daily. They are nice and they look fantastic. Smoked mussel and saffron soup is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you can achieve it.
##### The ingredients needed to make Smoked mussel and saffron soup:
1. Make ready 2 lbs fresh mussels 1. Take 500 ml fish stock 1. Take 500 ml white wine 1. Get 500 ml clam nectar 1. Get 2 sprigs lemon balm 1. Make ready 2 stalks lemon grass 1. Make ready 2 tsp saffron 1. Prepare 2 cups apple wood chips 1. Prepare 5 sprigs thyme 1. Make ready 1 litre heavy cream 1. Make ready 2 strips bacon 1. Get 125 ml mayonnaise 1. Make ready 1 carrot 1. Take 1 shallot 1. Get 1 stalk celery 1. Get 1 baby Yukon gold potato (aka golden nugget) 1. Prepare 2 gherkin pickles
Finely chop the green of the spring onions. Serve a heap of the mussels and the shrimps - with as little juice as possible - in the middle of extra large deep plates. Foam up the soup with a stick. Heat a pot with vegetable oil, add fennel, leek, onion and garlic.
##### 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 1. Place saffron in 1cup of steaming hot water cover and put aside. 1. 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. 1. Once shells have opened, remove meat, place in a blender with the clam nectar and blitz! 1. Combine all liquids except saffron in a sauce pot and bring to a boil. 1. Reduce heat to a simmer and liquid to 3/4 of original amount. 1. Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste. 1. You should now have a vibrant yellow and Smokey broth. 1. Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool. 1. Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste. 1. You now have remoulade. 1. 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. 1. Place a spoon full of remoulade in the center of a shallow soup bowl. 1. Once the mussels have opened in the broth, place them around the remoulade and add the broth. 1. Garnish with a nice green herb of your choice and enjoy 1. Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish. 1. Enjoy!
Foam up the soup with a stick. Heat a pot with vegetable oil, add fennel, leek, onion and garlic. Combine fish stock, chicken stock, herbs, saffron, water and tomatoes into the pot. Pass the liquid through a sieve. Return the soup liquid to the.
So that's going to wrap this up for this exceptional food smoked mussel and saffron soup recipe. Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
