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Mussel Cream Soup with Saffron and Leeks


750 Grams
(1.6 lbs)
150 Grams
(5 oz)
Heavy Cream (35%)
125 Milliliters
(4.2 oz)
Bouquet Garni
Pistils of saffron (or 7 grams/.25 oz of green curry powder)
a few
Small Shallot (thinly chopped)
Parsley (chopped)
1 Tablespoons
Salt & Pepper
Dry White Wine
1/2 Liters
(about 1/2 bottle)
1 Tablespoons

Preparation mode:

A perfect and simple soup to warm you up on a cold Winter’s Day or any day…

  1. In a large saucepan, add cleaned live mussels, white wine, bouquet garni, shallots and parsley, and a little bit of pepper.
  2. Cover and cook on high heat until the mussels open (not too long or you will have rubbery mussels and don’t put the salt in yet).
  3. Drain the juice from the mussels and reserve.
  4. In a saucepan add the thinly chopped leeks with butter, cook on medium heat for 5 minutes.
  5. Then add the chopped potatoes, mussel broth, cream, saffron and a pinch of salt.
  6. Cook on low heat for 20 minutes until the potatoes are tender.
  7. Remove the mussels from their shells and keep them aside.
  8. When the soup is cooked, taste, rectify the seasoning and add the mussels you have set aside.
  9. Reheat quickly so you can serve it warm.
  10. Enjoy!


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mussel saffron cream soup