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Saffron Mussel Soup: photo of the dish
Illustrative photo: Arnaud 25 — CC BY-SA 4.0, Wikimedia Commons
Soups

Saffron Mussel Soup

Velvety mussel soup with white wine, saffron and cream.

  • 40 min
  • 4 servings
  • Medium
  • Pricier

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

255 kcal per serving

Protein
10.8 g
Carbohydrates
6.7 g
of which sugars
2.7 g
Fat
17.3 g
of which saturated fat
11 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Open the mussels in the wine with the shallot, shell them and strain the juices.
  2. Soften the leek, add the juices, stock and saffron, and cook 10 min.
  3. Add the cream and the mussels.

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Original Ecomely recipe.