Mussel Soup with Saffron
Mussel Soup With Saffron is an impressive dinner. Made with 2 3/4 lb. mussels, 2 tsp. olive oil, 2 cloves garlic, crushed, 1/2 c. dry vermouth and 1 medium yellow onion, diced, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Remove beards from mussels and rinse well.
Heat a 6-quart pot with oil and garlic.
Saute a few seconds.
Do not burn.
Add cleaned mussels and vermouth.
Cook, covered, over medium heat. Steam mussels open, about 4 minutes.
Stir once.
Strain mussels and save broth.
Cool mussels on sheet.
Return pot to stove.
Add butter, onion and celery until clear (saute).
Add cream, chicken broth, clam juice and saffron.
Heat to gentle simmer and cook 15 minutes.
Remove meat from mussels.
Discard shells.
Add green onions and parsley to pot and simmer 2 minutes.
Add mussels and any juices.
Salt and pepper.
Serves 4.
π· Perfect Pairings
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