23 Exotic Smoked mussel and saffron soup healthy & tasty!

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Discard the shells and any mussels that haven't opened. Season, to taste, with the lime juice and salt and freshly ground black pepper. While the soup is cooking, remove the mussels from the shells and put aside.

You need fresh mussels.
Use fish stock.
Prepare white wine.
You need to prepare clam nectar.
You need lemon balm.
You need to prepare lemon grass.
Prepare saffron.
Prepare apple wood chips.
Provide thyme.
Use heavy cream.
You need to prepare bacon.
Provide mayonnaise.
Provide carrot.
Prepare shallot.
Use celery.
Prepare 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!.

Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Mussels and saffron go so well together, it's a great marriage! Today a lovely dish to warm you up on a chilly day, a delicious mussel and saffron soup. Put the mussels in a casserole; add the second chopped shallot, the parsley, the thyme and the white wine. Cover and cook over high heat.

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