Mussel Chowder with Saffron

Name: Mussel Chowder with Saffron
Ingredients: 4 celery ribs, coarsely chopped; 1 white onion, coarsely chopped; 1 tbsp. sunflower oil; 1 cup sliced leek, white part only; 1 clove garlic; 1 bay leaf; 2 sprigs of thyme; 7 tbsp. white wine; a few threads of saffron; ¾ cup light cream; 7 tbsp. butter, diced; 15 reserved mussels (with shell) from the mussel stock; 15 reserved mussels (with shell) from the mussel stock; salt; 1 cup coarsely chopped onion; 1 cup diced celery (⅜-in. cubes); 1 ½ cups diced celeriac (⅜-1n. cubes); 1 cup diced potato (⅜-in. cubes); 1 pound bacon, cooked, drained, and crumbled; 2 tbsp. olive oil

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

Mussel Stock

2 ¼ pounds mussels (reserve 15 for garnish)
1 tbsp. sunflower

Starter
Gluten-free

Method

Make the mussel stock first. Rinse the mussels under cold running water. Discard any mussels that are open. Sauté the mussels, while still in the shells, in sunflower oil over high heat in a tall pan. Add the vegetables and herbs and deglaze with the white wine. Reduce by half. Add 6 cups of water. Simmer gently for 20 minutes. Pour through a strainer and then reduce the stock until you are lef