Lopez Island Mussel Soup With Saffron and Cream

"From The Best Northwest Places Cookbook (Volume 1)."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
8
Serves:
6
Advertisement

ingredients

  • 2 cups white wine (such as lopez island madeleine angevine)
  • 1 tablespoon chopped garlic
  • 3 lbs mussels, cleaned and debearded
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whipping cream
  • 1 generous pinch saffron thread (preferably spanish, steeped for 15 minutes in 2 tablespoons warm water)
  • 6 leaves spinach or 6 leaves sorrel, cut into fine ribbons, for garnish
Advertisement

directions

  • Combine the wine and garlic in a kettle over high heat and bring to a boil.
  • Add the mussels, cover, and steam until they begin to open, about 3 minutes.
  • Transfer opened mussels to a bowl, using a slotted spoon.
  • Continue steaming until all have opened, 2 to 3 minutes longer.
  • Discard any mussels that do not open.
  • Reserve the cooking liquid.
  • As soon as the mussels are cool enough to handle, remove them from their shells and put them in the cooking liquid.
  • Melt the butter in a large saucepan.
  • Whisk in the flour and cook, stirring, for 1 minute.
  • Add the cream and bring to a boil, whisking constantly.
  • Add the saffron and its steeping liquid along with the mussels and their cooking liquid.
  • Bring the soup to a gentle boil, and serve hot, garnishing each bowl with fine ribbons of spinach or sorrel.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes