Mussel and saffron soup recipe
Ingredients
2tbsp olive oil
2 shallots, diced
2 garlic cloves, crushed
25g flour
500ml fish stock
a pinch saffron
100ml single cream
350g cooked mussel meat
100ml white wine
small bunch chives, to serve
Heat the olive oil in a pan and gently sweet the shallots and garlic for 4 minutes on a low heat without browning. 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. Then add the saffron and cream and simmer gently for 5 minutes. Add the mussel meat and simmer for a further 8 minutes, then add the white wine and bring to a simmer. Serve by placing a few cooked mussels and chopped chives on top. Cook's tip A neat stack of cooked mussels in the centre of this soup makes it look extra special. Cut chives complete the presentation.
