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Mussel and saffron soup recipe

21 ratings

Make this luxurious mussel and saffron soup for an easy but impressive dinner party dish, with fresh mussels cooked until tender in a rich and creamy broth. See method

Serves 6
10 mins to prepare and 20 mins to cook
155 calories / serving

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

Each serving contains

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

Method

Heat the olive oil in a pan and gently sweet the shallots and garlic for 4 mins 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 mins.
Add the mussel meat and simmer for a further 8 mins, 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.

See more Soup recipes