Italian Soups Recipes - Mussel Soup with Saffron (Zuppa di Cozze allo Zafferano) Recipe

Ingredients

• 2 kg/4 1/2 lb fresh mussels, scrubbed and beards removed

• 1 wineglass dry white wine

• 1 large onion, finely chopped

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 450 g/1 lb tomatoes, skinned, seeded and chopped

• 1 liter/4 1/2 cups fish stock

• 150 ml/2/3 cup double (heavy) cream

• 5 ml/1 tsp saffron powder

• 15 ml/1 tbsp chopped fresh parsley

• Salt and freshly ground black pepper

• Croutons, to garnish

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Method:

1. Discard any mussels that are broken or open. Place the remainder in a large saucepan with the wine.

2. Bring to the boil, cover and cook for a few minutes, shaking the pan occasionally until the shells open.

3. Remove the opened mussels from their shells and reserve. Strain the cooking liquid and reserve.

4. Fry (sauté) the onion in the butter in a large clean saucepan for 3 minutes to soften.

5. Add the tomatoes and stock, bring to the boil, reduce the heat and simmer for 10 minutes. Add the mussels, the strained mussel cooking liquid, the cream, saffron and parsley.

6. Simmer for a further 10 minutes. Season to taste then ladle into warm soup bowls and garnish with croutons before serving.