Cod and Mussel Soup with Saffron

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Often a good soup accompanied by warm French bread seems the most desirable meal there could be. Main-course soups should be nutritious, sustaining and a fusion of flavours; this is just such a soup.


  • 900 g/2 lb fresh mussels
  • 300 ml/½


Rinse the mussels in cold water, then scrub them thoroughly, pulling off any beards, and rinse again. Discard any open mussels that do not close when tapped lightly. Pour the wine into a large saucepan and bring to the boil. Add the mussels, then cover and boil for about 2 minutes, until the shells have opened. Using a slotted spoon, transfer the mussels to a bowl and remove them from their she