Mussel and saffron soup recipe

16 ratings Rate
  • Serves 6
  • 10 mins to prepare and 20 mins to cook
  • 155 calories / serving
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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.

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  • 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
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  • Energy 650kj 155kcal 8%
  • Fat 9g 13%
  • Saturates 3g 15%
  • Sugars 1g 1%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 6.1g Protein 11.3g Fibre 0.3g

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