*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 broth. Oh and last but not least a table spoon of red wine vinegar at the end. Trust me it makes all the difference.
Rating: 5 stars
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 release the broth they were frozen in strained that liquid and reserved. Much easier! I add about a cup of carrot cut in bite sized pieces to the leek onion garlic since I had fewer mussles. Rather than whipping cream I used fat-free half & half because I had that on hand. This was a huge hit! So good relatively easy served with warmed French bread YUM! I think it's a pretty versitile recipe and you really can't go wrong with little changes. Thanks! I'll be making this A LOT!
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 instead of heavy cream due to forgetting to buy it. I think it only aided in the flavoring of the bisque. My biggest regret is not buying a baguette to glob up all of that delicious sauce!
Made this and my family and I couldn’t get enough of it. Shared a little with some co-workers and now everyone at work is asking for the recipe. Huge hit with everyone. My family asked for it two weeks in a row.
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 would be better with a chardonnay pinot grigio torrontes etc. My saffron was a little old so I added a few extra strands--I think this was quite important to get the color and flavor profile correct--and the fenugreek was a perfect complement to the saffron. Thanks for this recipe; I will ABSOLULTEY make it again.
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 to be more like a sauce. There was still plenty of liquid. I also used 1/4 tsp curry powder because I was out of fenugreek. It didn't taste like curry. It just added to the aroma and depth of flavor. I got lovely mussels from Prince Edward Island and they were delicious. I think this should be served right away because when I went back for seconds the mussels had become a bit mushy. I can't wait to share this recipe with my family. This would also be good with a dry vermouth instead of wine.
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