Gastronomixs

Mussel soup with bacon and saffron

The basic ingredient for this soup is cooked mussels, to which we add bacon for an extra kick.

Mussel soup with bacon and saffron

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Ingredients

2

kg

mussels

100

g

smoked bacon, chopped

2

tbsp

spring onions, cut into rings

1

stalk

celery, chopped

2

cloves

garlic, finely chopped

4

sprigs

thyme

2

dl

dry white wine

5

dl

cooking liquid from the mussels

5

dl

single cream

1

tsp

saffron threads

 

 

crème fraîche

Preparation method

  • Rinse the mussels in plenty of cold water. Discard any mussels with a broken shell. Lightly tap any open mussels to see whether they close shut. If they do, they are still alive and are fine to use; if they don't, discard.
  • In a mussels pan or other large pan, heat some oil and fry the bacon in it briefly.
  • Add the sliced vegetables, bacon and thyme and continue to fry briefly.
  • Add the mussels and a little white wine.
  • Sprinkle liberally with freshly ground black pepper and cover with the lid.
  • Cook on high heat, shaking the pan a few times.
  • When all the mussels are open, they are done.
  • Strain most of the cooking liquid and reserve. Do this with every batch of mussels you make, to keep a supply of stock on hand with which to make mussel soup. Save a few mussels to go in the soup, and use the rest for other dishes.
  • Reduce the mussel cooking liquid briefly over high heat with finely chopped saffron. Chopping the saffron finely will help it give off its flavour and colour.
  • Combine with the single cream and bring to the boil.
  • Season the soup to taste with a spoonful of crème fraîche and salt and pepper to taste. 

Serving suggestions

  • Serve as a soup garnished with bacon bits, mussels and chives.
  • Serve as a soup with a variety of shellfish.

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