Creamy Mussel Soup with Saffron
- 3 1/3 pounds mussels (Bouchot, if possible) (1.5 kg)
- 1 white onion
- 3 to 4 medium potatoes (270 g)
- 1 leek
- 1 celery stalk
- 2 carrots
- 1 fennel bulb.
- 1 garlic clove
- 1 glass water (200 ml)
- 10 fluid ounces white wine (300 ml)
- 4 1/4 cups semi-skimmed milk (1 liter)
- 15 threads saffron
- freshly ground black pepper
- olive oil
Step 1: Mussel Soup
Clean and scrape the mussels, or get your fishmonger to do it for you.
Peel and quarter the onion, and wash and peel the potatoes, leek, celery, carrots, and fennel. Crush the garlic clove.
Cut half the fennel and one of the carrots into very fine slivers. Set this julienne aside.
Thinly slice all the other vegetables.
Heat a splash of olive oil in a stewpot. Add the sliced vegetables and the garlic.
Stir, then cover the pot and sweat for 10 minutes. Add a glass of water, and cook for a further 5 minutes.
When the potatoes are nearly cooked (check with the tip of a knife), add the mussels, the white wine, the milk, and the saffron. Stir well and simmer until all the mussels have opened.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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