- 1kg/2.2lb fresh Mussels, scrubbed and de-bearded
- 150ml/5fl.oz Dry White Wine
- 3 tbsp Olive Oil
- 1 Onion, finely chopped
- 450g/1lb Potatoes, peeled and cubed
- 2 Bay Leaves
- ½ teasp Saffron threads, crushed
- 1L/40fl.oz. Fresh Fish Stock
- Salt and Black Pepper
- Freshly chopped Parsley
1. Place the mussels and wine in a large saucepan, making sure all the mussels and tightly closed: discard any which will not close when given a firm tap with a metal spoon. Cover and place over a high heat until the liquid begins to boil.
2. Continue to cook, shaking the pan from time to time, until the mussels open. This will take just a few minutes, then strain through a large sieve over a bowl so you catch the cooking liquor. Discard any mussels that remain closed. Set the mussels and cooking liquor aside.
3. Heat the oil in a medium sized saucepan, add the onion and potato cubes and cook over a gentle heat for about 5 minutes.
4. Strain the mussel cooking liquor through a very fine sieve over the potato and onion. Add the bay leaves and stock and bring the soup to boiling. Reduce the heat, stir in the saffron and simmer very gently for 15-20 minutes.
5. Meanwhile, remove the mussels from their shells and set aside.
5. Once the potatoes are very tender, discard the bay leaves, allow to cool slightly then transfer to a liquidiser and process until very smooth.
5. Return to the pan, stir in the mussels and reheat gently checking the seasoning.
5. To serve - transfer to a soup tureen or individual soup plates or bowls and garnish with the chopped parsley. Serve immediately.
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