Saffron Mussel Bisque

    Saffron Mussel Bisque


    6 people made this

    About this recipe: Ahoy! All seafood lovers will really enjoy this hearty feast. Garnish with fresh parsley.

    Serves: 6 

    • 900g mussels, cleaned and debearded
    • 1 1/4 cups (310ml) white wine
    • 1 1/2 cups (375ml) water
    • 3 tablespoons margarine
    • 1 tablespoon olive oil
    • 1 medium yellow onion, chopped
    • 1 clove garlic, crushed
    • 1 leek, bulb only, chopped
    • 1/2 teaspoon fenugreek seeds, finely crushed
    • 1 1/2 tablespoons all-purpose flour
    • 6 saffron threads
    • 1 1/4 cups (310ml) chicken broth
    • 1 tablespoon chopped fresh parsley
    • salt and pepper to taste
    • 2 tablespoons thickened cream

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.
    2. 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.
    3. 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 broth. Bring to a boil, cover and simmer gently for 15 minutes.
    4. 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.

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