Cold Cream Of Mussel Soup With Saffron
Published May 14, 1988
- Total Time
- 20 minutes, plus refrigeration
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Ingredients
3 tablespoons unsalted butter
4 tablespoons chopped shallots
4 tablespoons chopped onions
1 teaspoon chopped garlic
2 tablespoons flour
½ teaspoon saffron
2 cups dry white wine
Tabasco sauce to taste
2 quarts mussels, well scrubbed, with beards removed
¼ cup chopped fresh parsley leaves
2 cups heavy cream
2 cups half-and-half
1 cup peeled, seeded and diced plum tomatoes
Salt and freshly ground pepper to taste
¼ cup fresh chervil or parsley leaves for garnish
Nutritional analysis per serving (6 servings)
21 grams carbs; 189 milligrams cholesterol; 692 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 28 grams saturated fat; 48 grams fat; 1 gram trans fat; 1 gram fiber; 1181 milligrams sodium; 30 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large saucepan over medium heat. Add the shallots, onions and garlic. Stir for about two minutes. Add the flour and saffron. Blend with a wire whisk and cook for one minute. Blend in the white wine and Tabasco sauce, then add the mussels and parsley. Blend well. Cover and cook until the mussels have opened, about five minutes.
- Step 2
Add the cream and half-and-half and bring just to a boil. Strain through a fine sieve.
- Step 3
Remove the mussels from the shells and discard the shells. Add the mussels to the strained soup and chill in the refrigerator.
- Step 4
When ready to serve, add the tomatoes. Season with salt and pepper.
- Step 5
Serve in chilled soup bowls or cups with chervil or parsley sprinkled on top.
Private Notes