Mussel Soup with Saffron and Cream

Preparation info
  • Serves


    • Difficulty


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.


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


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