Soup of Saffron and Mussels

posted: 06/30/10

Take Home Chef, Episode 7: Megan's Menu


  • 24 Black lip mussels (scrubbed and de-bearded)
  • 2 pinch of saffron strands
  • 1 onion (finely sliced)
  • 1 celery stick (finely sliced)
  • 1 leek (white only, finely sliced)
  • 1 cup white wine
  • 3 cups fish stock
  • 1/2 cup heavy cream


  1. Place a large heavy based pan over a medium high heat, add the onions, saffron and a drizzle of oil and cook for 5 minutes with a cover over the pan. Add the celery and leeks and cook for 5 more minutes. Add the white wine and allow to reduce by half 5 min.
  2. Add the mussels and cook till they open -- about 2-3 minutes. Add the fish stock and bring to a simmer for 40 minutes. Add the cream and return to a simmer. Strain soup through a cheesecloth. Return to the heat and bring to a simmer. Serve and enjoy!
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