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Mussel and Onion Soup with Saffron

This recipe for Mussel and Onion Soup with Saffron has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This is a simple recipe for mussel and onion soup, a very rich chowder with cream and saffron ideal as a starter. Plenty of fresh crusty bread at the ready!

Ingredients for Mussel and Onion Soup with Saffron

1 Kilo fresh mussels
1 Large onion (diced)
2 Tablespoons plain white flour
200ml Single cream
4 Threads of saffron
Knob of butter

How to make Mussel and Onion Soup with Saffron

  • Clean and prep the mussels removing the beard and scraping off any barnacles etc from the shells.
  • Steam the mussels in a good inch of water for around 7 - 8 minutes until the shells open.
  • Meanwhile, sauté the onion in the butter until the onion is translucent.
  • Remove the mussels from the pot and retain the liqueur.
  • Add the flour to the onion and stir well, gradually add the mussel liqueur and continue to stir.
  • Add the cream and saffron, stir then leave to simmer gently for 5 minutes.
  • Garnish with parsley and serve with plenty of fresh crusty bread.

Serves 4

Mussel and Onion Soup with Saffron

Orce Serrano Hams

Published with permission of Orce Serrano Hams