How To make Mussel and Saffron Soup
2 lb Mussels
1 1/4 c Dry white wine
1 1/2 c Water
3 tb Butter
1 tb Olive oil
1 Onion, finely chopped
1 Garlic clove, crushed
1 Leek, trimmed, fine shredded
1/2 ts Fenugreek, finely crushed
1 1/2 tb All-purpose flour
2 pk Saffron strands, soaked in
1 tb Boiling water
1 1/4 c Chicken stock
1 tb Chopped fresh parsley
Salt to taste Fresh ground pepper to taste 2 tb Whipping cream
Fresh parsley sprigs (opt) Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.
How To make Mussel and Saffron Soup's Videos
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How to Make Mussels in Tomato Saffron Broth
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How to Make Martha Stewart's Steamed Mussels | Martha's Cooking School | Martha Stewart
Serve Martha’s recipe for steamed mussels at your next dinner party or treat the family to a special meal at home. Serve with grilled bread to sop up every last bit of the delicious broth.
#MarthaStewart #Mussels #Wine #Seafood #Saffron #Recipe
Get the recipe at:
00:00 Introduction
00:10 How To Buy and Prepare Shellfish
1:50 How to Make The Broth
4:11 Adding Shellfish
5:08 How to Finish The Dish
6:02 Taste Test
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How to Make Martha Stewart's Steamed Mussels | Martha's Cooking School | Martha Stewart
Billi Bi: Craig Claiborne's Mussel Soup Recipe | The New York Times
A fragrant broth is combined with cream, thickened with egg yolk and loaded with mussels.
Produced by: Brandon Cruz and Meghan Gourley
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Billi Bi: Craig Claiborne's Mussel Soup Recipe | The New York Times
MUSSELS IN SAFFRON AND GARLIC CREAM SAUCE
Mussels cooked in garlic, saffron and white wine then finished off cream. A nice tasty but simple seafood dish to put together.
Ingredients
800g Mussels
3 Shallots (finely diced)
3 Garlic cloves ( finely chopped)
1 Glass white wine(small)
1 pinch Saffron
50ml Double cream
100g Butter
Extra virgin Olive Oil
Seasoning
Sourdough Bread
Flat Parsley
#mussels #musselswithsaffron #saffron #shellfish
Steamed Mussels with Garlic Saffron Sauce
EPISODE #234 - Steamed Mussels with Garlic Saffron Sauce
FULL RECIPE HERE:
Get some Golden Saffron here:
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#food #video #steamedmussels
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