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My review
Saffron Mussel Bisque
MARBALET
"Ahoy! All seafood lovers will really enjoy this hearty feast. Garnish with fresh parsley."
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Ingredients
1 h 10 m servings 205 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.
- Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve.
- Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes.
- Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.
Nutrition Facts
Per Serving: 205 calories; 10.4 g fat; 9 g carbohydrates; 9.7 g protein; 27 mg cholesterol; 343 mg sodium. Full nutrition
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Reviews
Read all reviews 8Most helpful
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Newest
8/14/2011
Best soup Ive ever had! I added a cup of chopped celery in with onion and leek. Put minced garlic in when steaming the mussels I also used a cup of clam juice and only a half a cup of chicken ...
12/21/2011
I made this on the spur of the moment so picked up a package of Wholey frozen mussels (1lb) already cleaned and pre-cooked. I simply put the frozen block of mussles in a skillet and heated to r...
4/1/2014
Decided to give this bisque a try and I loved it! The onion-y flavor from the leeks and the fenugreek spice paired very nicely with the mussels. My change to the recipe was using coconut milk in...
5/16/2017
I didn't have all of the fancy spices because I'm on a tight budget; I only used garlic, butter, olive oil, heavy cream, onions, and, of course, mussels. It still turned out AMAZING. Absolutely ...
5/16/2016
Wow this is so amazing! I can't shut up about how much I enjoyed this. It was worth an extra trip out to get saffron. I used shallot instead of leek. I also omitted the water because I wanted it...
1/5/2015
Straightforward and excellent. I added a little garlic powder during the step 1 (cooking the mussels in the diluted wine). I used a sweeter German white wine and it was good, though I suspect it...