and Mussel Soup
HT SP Spanish 40mins
Starter Seafood Hors d'oeuvre Spain Europe
Gluten Wheat Dairy Free
fresh Mussels, scrubbed and de-bearded
Dry White Wine
tbsp Olive Oil
Onion, finely chopped
Potatoes, peeled and cubed
teasp Saffron threads, crushed
and Black Pepper
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.
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.
Heat the oil in a medium sized saucepan, add the onion and potato cubes and cook
over a gentle heat for about 5 minutes.
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.
Meanwhile, remove the mussels from their shells and set aside.
Once the potatoes are very tender, discard the bay leaves, allow to cool
slightly then transfer to a liquidiser and process until very smooth.
Return to the pan, stir in the mussels and reheat gently checking the seasoning.
To serve - transfer to a soup tureen or individual soup plates or bowls and
garnish with the chopped parsley. Serve immediately.