Mussel Soup with Garlic Purée and Saffron

Name: Mussel Soup with Garlic Purée and Saffron (Soupe aux Moules à la purée D’ail et au Safran)
Yield: Makes 6 first-course servings
Cuisine: France
Ingredients: 2 large heads garlic, cloves separated and peeled; 2 large heads garlic, cloves separated and peeled; 30 cultivated mussels (slightly more than 1 pound), washed and sorted; ½ cup [125 ml] dry white wine; 4 cups [1 l] white wine-mussel cooking liquid, reserved from Steamed Mussels with White Wine, shallots, and Parsley or from 2 recipes of Hot Broiled Mussels with Garlic and Parsley Butter; 4 cups [1 l] white wine-mussel cooking liquid, reserved from Steamed Mussels with White Wine, shallots, and Parsley or from 2 recipes of Hot Broiled Mussels with Garlic and Parsley Butter; 4 cups [1 l] white wine-mussel cooking liquid, reserved from Steamed Mussels with White Wine, shallots, and Parsley or from 2 recipes of Hot Broiled Mussels with Garlic and Parsley Butter; 4 cups [1 l] white wine-mussel cooking liquid, reserved from Steamed Mussels with White Wine, shallots, and Parsley or from 2 recipes of Hot Broiled Mussels with Garlic and Parsley Butter; 1 large pinch saffron threads, soaked for 30 minutes in 1 tablespoon of water; 1 large pinch saffron threads, soaked for 30 minutes in 1 tablespoon of water; ½ to 1 cup [125 to 250 ml] heavy cream; pepper

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

Preparation info

Makes
6
first-course servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

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

Europe
France
Dinner
Lunch
Starter
Pescatarian
Gluten-free
Mediterranean

Method

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