Saffron Soup with Mussels

Name: Saffron Soup with Mussels
Ingredients: 2 large onions, peeled and very finely chopped; 110 g/4 oz butter; 300 ml/½ pint light chicken stock; 1 thyme sprig; 2 waxy potatoes, peeled and diced; 1 kg/2¼ lb mussels, de-bearded, thoroughly scrubbed and washed; 2 tbsp Pernod; 2 garlic cloves, peeled and finely chopped; 1 bay leaf; ½ bottle dry white wine; croûtons, to serve; 2 tarragon sprigs, leaves only, finely chopped; lemon juice, to taste; salt and pepper; 150 ml/¼ pint double cream; 1 tsp saffron threads; salt and pepper

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

Ingredients

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Method

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