Potato and Mussel Soup     HT   SP Spanish  40mins

Serves 6    Hot    Starter   Seafood   Hors d'oeuvre   Spain  Europe  Gluten Wheat Dairy Free

1kg/2.2lb fresh Mussels, scrubbed and de-bearded

150ml/5fl.oz Dry White Wine

3 tbsp Olive Oil

1 Onion, finely chopped

450g/1lb Potatoes, peeled and cubed

2 Bay Leaves

½ teasp Saffron threads, crushed

1L/40fl.oz. Fresh Fish Stock 

Salt and Black Pepper

Freshly chopped Parsley

1. Place the mussels and wine in a large saucepan, making sure all the mussels and tightly closed: discard any which will not close when given a firm tap with a metal spoon. Cover and place over a high heat until the liquid begins to boil.

2. Continue to cook, shaking the pan from time to time, until the mussels open. This will take just a few minutes, then strain through a large sieve over a bowl so you catch the cooking liquor. Discard any mussels that remain closed. Set the mussels and cooking liquor aside.

3. Heat the oil in a medium sized saucepan, add the onion and potato cubes and cook over a gentle heat for about 5 minutes.

4. Strain the mussel cooking liquor through a very fine sieve over the potato and onion. Add the bay leaves and stock and bring the soup to boiling. Reduce the heat, stir in the saffron and simmer very gently for 15-20 minutes.

5. Meanwhile, remove the mussels from their shells and set aside.

6. Once the potatoes are very tender, discard the bay leaves, allow to cool slightly then transfer to a liquidiser and process until very smooth.

7. Return to the pan, stir in the mussels and reheat gently checking the seasoning.

8. To serve - transfer to a soup tureen or individual soup plates or bowls and garnish with the chopped parsley. Serve immediately.

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