Mussel-saffron soup

Name: mussel-saffron soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 kg Mussels; 100 ml dry white wine; 1 envelope saffron; 1 pot fish fond 380 ml; 2 tablespoons olive oil; 1 clove garlic finely chopped; 3 stems celery in pieces; 1 teaspoon dried thyme; 250 ml whipped cream; tablespoon soft butter; tablespoon flour; 1 tray samphire 100 g

A tasty recipe. The starter contains the following ingredients: fish, prepared mussels, dry white wine, saffron, fish fondue (380 ml), olive oil, garlic (finely chopped), celery (in pieces), dried thyme, whipped cream, soft butter, flour and samphire (100 g).

Ingredients

Kitchen Stuff

blender

Directions

Wash and check mussels thoroughly.
Remove broken shells and open specimens that do not close after a tap.
Mussels in wine covered 6-8 min.
Cook until all the shells are open.
Pan shake regularly.
Keep mussels removed.
Heat oil in soup pan and gently fry garlic, celery and thyme for 5 minutes.
In the meantime remove mussels from shells, keep 12 mussels in shell apart.
Season the mussel cooking water and, if necessary, add wine to 400 ml.
Place fish fondue and cooking liquid with saffron in a soup pot and bring to a boil.
Mix with smooth blender until smooth soup.
Whip cream through.
Mix butter and flour in a bowl (= beurre manié) and add to flakes in flakes.
Let soup bond with stirring.
Season with salt and pepper.
Stir in mussels without a shell.
Soup in four deep plates and garnish with mussels in the shell and samphire..