Smoked mussel and saffron soup, perfect & tasty!

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Delia's Mussel and Saffron Soup recipe. This is a smart soup, great if you're entertaining, and now that the mussels come with much of the cleaning and scrubbing already Stir in the saffron and leave it to infuse. None in my experience suffer more than smoked mussels.

You need fresh mussels.
You need to prepare fish stock.
You need white wine.
Provide clam nectar.
You need lemon balm.
Use lemon grass.
Use saffron.
You need apple wood chips.
You need thyme.
You need to prepare heavy cream.
You need bacon.
Prepare mayonnaise.
Provide carrot.
You need shallot.
You need celery.
Provide baby Yukon gold potato (aka golden nugget).
You need gherkin pickles.

Short Tips:

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Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half.
Place saffron in 1cup of steaming hot water cover and put aside..
Smoke 10-15 mussels in a skillet. Do this by placing the wood chips in the skillet dry and bringing to a smoulder. Wrap the mussels in tin foil, poke some holes in it and place in the skillet with the wood chips. Cover and smoke for 5-10 mins..
Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!.
Combine all liquids except saffron in a sauce pot and bring to a boil..
Reduce heat to a simmer and liquid to 3/4 of original amount..
Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste..
You should now have a vibrant yellow and Smokey broth..
Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool..
Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste..
You now have remoulade..
In a covered sauce pan add saffron broth and enough mussels for 3 mussels per person to be served. *I use clams as well to add variety and texture..
Place a spoon full of remoulade in the center of a shallow soup bowl..
Once the mussels have opened in the broth, place them around the remoulade and add the broth..
Garnish with a nice green herb of your choice and enjoy.
Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish..
Enjoy!.

Discard the shells and any mussels that haven't opened. Season, to taste, with the lime juice and salt and freshly ground black pepper. Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining. A simple Mussel and saffron soup recipe for you to cook a great meal for family or friends. Make this luxurious mussel and saffron soup for an easy but impressive dinner party dish, with fresh mussels cooked until tender in a rich and creamy broth.

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