Mussel soup

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in

Soups: Le Cordon Bleu Home Collection

Soups

By Le Cordon Bleu

Published 1998

  • About

This is a delicious and delicate mussel velouté soup, lightly flavoured with saffron and cooked in a sauce of white wine and fish stock.

Ingredients

  • 1.25 kg (2 lb 8 oz) mussels
  • 50

Method

  1. Scrub the mussels well. Using a blunt knife, scrape off any barnacles and trim away the hairy beard on the straight side. Discard any mussels that remain open when tapped gently on a work surface.
  2. Melt 30 g (1