How to Make Saffron Mussel Bisque - A Step-by-Step Guide

Saffron mussel bisque is a luxurious and flavorful soup that is perfect for a special occasion or a cozy night in. This rich and creamy bisque is made with fresh mussels, aromatic saffron, and a blend of other spices and aromatics that create a complex and deeply satisfying flavor. Whether you're a fan of seafood or simply looking to impress your dinner guests, this recipe is sure to please.

One of the key ingredients in saffron mussel bisque is, of course, saffron. This precious spic...

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Ingredients

  • 2 pounds mussels, cleaned and debearded
  • 1 ¼ cups white wine
  • 1 ½ cups water
  • 3 tablespoons margarine
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 leek, bulb only, chopped
  • ½ teaspoon fenugreek seeds, finely crushed
  • 1 ½ tablespoons all-purpose flour
  • 6 saffron threads
  • 1 ¼ cups chicken broth
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste
  • 2 tablespoons whipping cream

Information

  • Prep Time: 35 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 10 mins
  • Servings: 6
  • Yield: 6 servings

  • Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.
  • 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 broth. Bring to a boil, cover and simmer gently for 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.
  • Nutrition

    205 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 27mg
    • Sodium: 343mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 10g
    • Vitamin C: 11mg
    • Calcium: 57mg
    • Iron: 9mg
    • Potassium: 340mg