Mediterranean 25 min

Mussel Soup with Saffron

Name: Mussel Soup with Saffron
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3 lbs fresh mussels, scrubbed and debearded; 3 tablespoons olive oil; 1 fennel bulb, thinly sliced; 1 small yellow onion, diced; 4 cloves garlic, minced; 1 cup dry white wine; 2 cups fish or chicken broth; Pinch of saffron threads; 1/2 cup heavy cream; 2 tablespoons fresh tarragon, chopped; Salt and black pepper; Crusty baguette for serving

seafoodgluten-freehigh-proteincomfort-food

Ingredientsfor 2

340

Cal

28g

Protein

14g

Carbs

18g

Fat

13 lbs fresh mussels, scrubbed and debearded
23 tablespoons olive oil
31 fennel bulb, thinly sliced
41 small yellow onion, diced
54 cloves garlic, minced
61 cup dry white wine
72 cups fish or chicken broth
8Pinch of saffron threads
91/2 cup heavy cream
102 tablespoons fresh tarragon, chopped
11Salt and black pepper
12Crusty baguette for serving

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Instructions

1
Heat olive oil in a very large pot over medium heat. Cook fennel and onion for 6–8 minutes until soft. Add garlic, cook 1 minute. Add white wine and bring to a boil. Dissolve saffron in 2 tablespoons warm broth and add to the pot along with remaining broth.
2
Add all mussels to the pot at once. Cover tightly and cook over high heat for 5–7 minutes, shaking the pot occasionally, until all mussels have opened. Discard any that remain closed.
3
Remove mussels with a slotted spoon into serving bowls. Strain the broth through a fine mesh strainer. Return to the pot, add cream, and simmer 3 minutes. Stir in tarragon and season with salt and pepper. Pour the saffron-cream broth over the mussels. Serve with baguette for soaking.