Classic Seafood Soup Recipe

Classic seafood soup recipe is something that everyone in your family can enjoy. This is a delicate soup and made from all the goodness of fresh mussels. Even though there are a few extra steps to this recipe, it is still simple to make and worth the added effort. You should remember to discard any mussels that you find with the shell broken or open prior to cooking.

Imagine what this classic seafood soup recipe will turn out when you add a pinch of saffron to the mixture. You do know that saffron is considered the most precious of the spices in the world and it is also the most expensive. It only takes a pinch so be sure not to overdo.

Saffron threads are stigmas from saffron flowers. This flower is also known as the Crocus Sativus Linneaus. There are only three threads on each flower and they are picked by hand. It takes more than 75,000 flowers to make up a single pound of saffron, and that is the reason it is the most precious and expensive spice. It has an intense aroma and flavor and adds a nice bright orange-yellow color to anything it is added to.

4 lbs mussels

2/3 cup dry white wine

1 tbsp butter

2 large shallots (finely chopped)

1 leek (halved, lengthwise, thinly sliced)

pinch of saffron treads (optional)

1 1/4 cups heavy cream

1 tbsp cornstarch, (dissolved in 2 tbsp water)

salt and pepper to taste

DIRECTIONS

1. Rinse , pull off any "beards" and if there are any barnacles scrap them off under cold running water.

2. Put mussels in a large sauce pan over low heat with wine and a little pepper. Cover tightly and cook for 4-5 minutes, or until they open shaking the pan occasionally.

3. When they are cool enough to handle remove the mussels from the shell, adding any juices to the cooking liquid. Strain the liquid through a muslin-lined colander. Add water to liquid to make 4 cups.

4. Melt butter in a large sauce pan. Add the shallots and leek, cover and cook until they begin to soften, stirring occasionally.

5. Stir in cooking liquid and saffron, bring to boil, reduce the heat and simmer for 15-20 minutes until vegetables are very tender.

6. Add the cream, stir and bring just to a boil, stir in the cornstarch into the soup and boil gently for 2-3 minutes until slightly thickened, stirring frequently. Add mussels and cook for 1-2 minutes to reheat them. adjust seasoning and serve.

return to seafood soup recipes from classic seafood soup recipe

return to home page