Recipe of Award-winning Smoked mussel and saffron soup

Hello everyone, I hope you have a great day today. Today I'm going to show you how to make a special dish, an easy way to quickly make smoked mussels and saffron soup. One of my favorite. This time I'm going to make it a little unique. It will smell and look delicious.

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Healthy food preparation can be difficult because most people don't want to take the time to prepare and plan meals that our family doesn't eat. At the same time, we need our families to be healthier, so we feel the need to learn new and better ways to make balanced family meals (and, thankfully, bad in some nasty scenarios).

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So many things affect the taste of smoked saffron and mussel soup, from the type of ingredients to the choice of fresh ingredients to the ability to cut dishes according to how they are cooked and served. Don't worry if you want to make a delicious soup with smoked mussels and saffron at home, because if you already know the trick, then this dish can be used as an unusual treat.

As for the number of servings for making soup with smoked mushrooms, it is 6 servings. So make sure that this portion is enough to serve you and your beloved family.

To start this recipe, we need to prepare some ingredients. You can make smoked mussel soup with saffron and 17 ingredients. Here's how to cook it.

This recipe won a local soup competition.

Ingredients and spices for soup with smoked mussels and saffron:

1. 2 kg fresh mussels
2. 500 ml fish broth
3. 500 ml white wine
4. 500 ml oyster nectar
5. 2 sprigs lemon mint
6. 2 stalks lemongrass
7. 2 teaspoons saffron
8. 2 cups apple chips
9. 5 sprigs thyme
10. 1 liter heavy cream
11. Two pieces of pork
12. 125 ml mayonnaise
13. 1 carrot
14. 1 bulb
15. 1 celery stalk
16. 1 small Yukon gold potato (also known as gold nugget)
17. 2 pickled cucumbers

Instructions for making smoked mussel soup with saffron

1. Pour the white wine, lemon balm, thyme and lemongrass into a saucepan and reduce by half.
2. Place the saffron in a bowl of boiling water and set aside.
3. Cook 10-15 mussels in a pan. To do this, put the pieces of wood on a dry frying pan and raise it over the fire. Wrap the molds in aluminum foil, poke a few holes in them, and place them in a skillet with wood chips. Cover and steam for 5-10 minutes.
4. When the shell opens, take the meat out, put it in a blender with clam nectar and beat it up!
5. Combine all liquids except saffron in a saucepan and bring to a boil.
6. Reduce heat to a boil and liquid to 3/4 of the original amount.
7. Strain the saffron tea through a fine sieve into the broth. Salt and pepper to taste.
8. You should now have a light yellow smoked soup.
9. Chop carrots, leeks, potatoes and bacon. Boil until fully cooked and let cool.
10. As soon as it cools down, cut the cucumbers into cubes and mix everything with mayonnaise. Salt and pepper to taste.
11. Now you have a remake.
12. Add the saffron broth and 3 mussels per person to the covered skillet. * I also use oysters to add variety and texture.
13. Place a spoonful of remulide in the center of a shallow soup bowl.
14. When you open the mussels in the broth, arrange them around the remoulade and add the broth.
15. Decorate with beautiful green grass of your choice and enjoy
16. Chili oil is an optional garnish that adds smoky flavor and spiciness to the dish.
17. Enjoy!

The small steps you take to achieve your goal of cooking healthy food for your family will make a big difference than any giant leap. Before you know it, you will find that you have more energy and feel better than you ever imagined before you changed your eating habits. If that's not enough to inspire you, you can find an excuse to buy new clothes if a size goes down or down by two.

This wonderful recipe for your favorite gourmet soup with smoked mussels and saffron ends. Thank you very much for reading for you. I'm sure you can do it at home. There will be more interesting dishes in home recipes. Don't forget to save this page in your browser and share it with your family, friends and colleagues. Thanks for reading. Keep cooking!