Recipe
for :
|
Creamy Mussel Soup with Saffron and White
Wine
|
|
 This
recipes comes from Dancer and Graphic artist Martin
James. Martin, who originally comes from New Zealand,
is now living with his wife and children in Copenhagen
as he is currently principal Dancer with The Royal Danish
Ballet. You will be able to find out more about Martin
when his Biography page is published.
Being
so gifted it seems unfair that Martin should also be
talented in the kitchen as well but he has agreed to
share some of his recipes with us which is great news.
Martin
also does his own recipe Newsletter so if you would
like to subscribe to it then just send a blank email
<click
here>
"This
is a perfect first-course soup. Saffron adds not only
its subtle flavour but beautiful color".
Ingredients
3
pounds mussels, scrubbed and debearded
1 cup dry white wine
2 tablespoons butter
1 large leek (white and tender green), well rinsed
and finely chopped
1 medium celery rib, finely chopped
2 1/2 cups fidh stock or clam juice
1 teaspoon dried thyme leaves
1 bay leaf
12 black peppercoms
12 parsley stems
1 teaspoon saffron threads
1 tablespoon cornstarch
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper
Method
- In
a non-reactive soup pot, combine mussels and wine.
Bring to a boil over medium-high heat, cover, and
cook until mussels have opened, 5 to 7 minutes.
- Remove
mussels from shells, reserving 6 large mussels and
6 half-shells for garnish. Discard any mussels that
don't open.
- Strain
cooking liquid through a fine sieve into a large bowl.
- In
same soup pot, melt butter over medium heat. Add leek
and celery and cook, stirring occasionally, until
softened, about 5 minutes.
- Add
fish stock, thyme, bay leaf, peppercorns, parsley,
saffron, remaining cooked mussels, and reserved mussel
liquid. Bring to a boil, reduce heat to low, and simmer
20 minutes.
- Remove
and discard bay leaf.
- In
a food processor or blender, purée soup in
batches until smooth and return to soup pot. Bring
to a boil.
- In
a small bowl, blend cornstarch with cream and stir
into soup. Add salt and pepper and simmer, stirring
constantly, until slightly thickened, 2 to 3 minutes.
- Strain
soup through a sieve into a large saucepan and simmer
over medium heat until heated through, 3 to 5 minutes.
- Divide
soup among 6 soup plates and garnish each serving
with a mussel on the half-shell.
Serves
6
Martin
James
|
