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Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, smoked mussel and saffron soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Smoked mussel and saffron soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Smoked mussel and saffron soup is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Smoked mussel and saffron soup:

1. Take 2 lbs fresh mussels
2. Make ready 500 ml fish stock
3. Make ready 500 ml white wine
4. Prepare 500 ml clam nectar
5. Take 2 sprigs lemon balm
6. Take 2 stalks lemon grass
7. Prepare 2 tsp saffron
8. Make ready 2 cups apple wood chips
9. Make ready 5 sprigs thyme
10. Prepare 1 litre heavy cream
11. Get 2 strips bacon
12. Make ready 125 ml mayonnaise
13. Take 1 carrot
14. Make ready 1 shallot
15. Prepare 1 stalk celery
16. Take 1 baby Yukon gold potato (aka golden nugget)
17. Get 2 gherkin pickles

Instructions to make Smoked mussel and saffron soup:

1. Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half
2. Place saffron in 1cup of steaming hot water cover and put aside.
3. Smoke 10-15 mussels in a skillet. Do this by placing the wood chips in the skillet dry and bringing to a smoulder. Wrap the mussels in tin foil, poke some holes in it and place in the skillet with the wood chips. Cover and smoke for 5-10 mins.
4. Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!
5. Combine all liquids except saffron in a sauce pot and bring to a boil.
6. Reduce heat to a simmer and liquid to 3/4 of original amount.
7. Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste.
8. You should now have a vibrant yellow and Smokey broth.
9. Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool.
10. Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste.
11. You now have remoulade.
12. In a covered sauce pan add saffron broth and enough mussels for 3 mussels per person to be served. *I use clams as well to add variety and texture.
13. Place a spoon full of remoulade in the center of a shallow soup bowl.
14. Once the mussels have opened in the broth, place them around the remoulade and add the broth.
15. Garnish with a nice green herb of your choice and enjoy
16. Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish.
17. Enjoy!

So that’s going to wrap it up with this exceptional food smoked mussel and saffron soup recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!