How to Make a Fresh Mussel Soup - Best Mussels Soup Recipe
Learn how to make this delicious fresh mussels soup with curry recipe. Learn how to clean and debeard mussels. This mussel soup is usually served from October to February when the waters are the coldest and the mussels have their best flavors.
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Mussels Soup ingredients: 0:22
Mussels Soup method: 0:48
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Pumpkin, mussel and saffron soup
Cook at Home with Tonya at Cooking on the Bay Cooking School
In this series, I cook all Low Carb and Healthy Fat dishes which form part of my Cook Real Food Program. Today I am cooking the colourful and flavoursome Pumpkin, Mussel and Saffron soup. This soup is perfect as a wintry pick-me-up. It is also ideal for freezing. Mussels are inexpensive and taste wonderful when paired with the pumpkin and saffron.
You will also find the recipe on the website cookingonthebay.com.au/recipes as well as here below.
Serves 4
Ingredients
250ml white wine
1kg mussels -rinsed, de-bearded, discard any mussels that do not close tightly when tapped
50g butter
1 onion, roughly chopped
500g pumpkin, peeled, seeds removed, roughly chopped
2 garlic cloves, roughly chopped
2 sprigs fresh thyme, leaves only 500ml chicken stock
125ml double cream
2 x star anise
2 small pinches saffron – the deeper red the saffron is, the better the quality
1 lime, juice only
sea salt and freshly ground black pepper
Garnish
1 tbsp red-veined sorrel cress, chives or chopped herbs, to garnish
Crushed pepita seeds
To cook the mussels: pour the wine, enough to cover the bottom by about 2 cm and bring to the boil. Tip the mussels in, all at once, and cook for 2 – 3 minutes until they start to open. Shake the pot vigorously to spread the heat and remove the mussels as they open.
Remove the mussel from the adductor muscle. Refrigerate the mussels until you are ready to use them. Strain the mussel broth through a fine sieve into a clean pot. Set aside to cool.
Add the butter and a splash of extra virgin olive oil to the casserole with the finely diced onions and sauté for 12- 15 minutes, then add the pumpkin and cook for a few more minutes.
Add the garlic, thyme, if using, the wine, the stock and the strained reserved mussel juices. Add two-thirds of the cream, the star anise and the saffron and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 15 - 20 minutes, or until the pumpkin is tender.
While the soup cooks, remove the meat from the mussels. Discard the shells and any mussels that haven’t opened.
When the pumpkin is tender, remove the soup from the heat and discard the star anise. Add two-thirds of the mussel meat and allow the soup to cool slightly.
Using a stick blender, process the soup to a fine purée. Warm through in a clean pot, season and add lime juice, if using, to taste.
Serve the soup in warmed bowls, scattered with the remaining mussels and garnished with a swirl of the remaining
How to Make the Most Delicious Saffron Mussels
Sayeh teaches you how to make a beautiful simmered mussel in a lovely saffron cream sauce.
RECIPE AND INSTRUCTIONS COMING SOON.
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Starring Sayeh Tavangar
© 2020 Exquisite Host, LLC
Steamed Mussels with Garlic Saffron Sauce
EPISODE #234 - Steamed Mussels with Garlic Saffron Sauce
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Deliciously Golden Saffron Mussel Soup | Mediterranean recipe finale
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