Mussel Soup with Garlic Purée and Saffron

Soupe aux Moules à la purée D’ail et au Safran

Preparation info

  • Makes


    first-course servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 2 large heads garlic, cloves separated and peeled
  • 30 cultivated mussels (slightly more than 1


Put the garlic cloves in a small pot with enough water to cover by 1 or 2 inches [2.5 to 5 cm]. Bring to a simmer and simmer gently until the cloves are soft, with the consistency of cooked boiled potatoes