Shellfish and Saffron Broth

Name: Shellfish and Saffron Broth
Ingredients: ¼ pt / 140 ml water; 1 carrot; 1 tsp peppercorns; 1 pt / 570 ml dry white wine; freshly ground black pepper; dill fronds, to garnish; 1 lb / 455 g prawns in their shells; 1 lb / 455 g prawns in their shells; pinch of saffron threads; 3 lb / 1.35 kg fresh mussels; handful of parsley stalks; 2–3 dill stalks; 1 small onion, peeled and halved; 1 leek

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

pinch of saffron threads
3 lb / 1.35 kg fresh mussels

Soup
Gluten-free
Pescatarian

Method

Soak the saffron in 2–3 tablespoons boiling water. Scrub the mussels, tug off the beards, knock off any barnacles with the back of a knife, and rinse thoroughly. Discard any which do not close. Put them in a bowl, and put to one side. Shell the prawns, and put them to one side, reserving the shells.