Name: Mussel Soup with Saffron and Cream
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 20 saffron threads; salt and pepper; about 300 ml/½ pint single cream; 1 bottle of cheap dry white wine or dry cider; large handful of flat-leaved parsley, to garnish; 60 g/ 2 oz butter; 1 kg/ 2¼ lb mussels; 1 leek, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Mussels do look pretty in their shells, but an easy variation is to serve them shelled and in a broth thickened with cream and flavoured with saffron.

Ingredients

1 kg/ 2¼ lb mussels
1 leek, thinly sliced
60<

Method

Debeard and scrub mussels. Discard any that don’t shut when tapped.

In a saucepan large enough to hold the mussels comfortably and which has a lid, sweat the leek in the butter until just soft. Pour over the wine or cider, bring to the boil, lower the heat and simmer for 5 minutes.

Turn up the heat and sprinkle the contents of the pan with pepper. Add the mussels, cover with the