Soups and Starters Recipes - Mussel Soup with Saffron and Garlic Recipe

Melt 25 g/1 oz of the butter in a very large saucepan. Add one-third of the onion and leeks and cook until soft. Add the mussels, bouquet garni and wine.

Cover and cook over a high heat, stirring occasionally, for 4-5 minutes. When all the mussel shells have over a bowl to catch the cooking juices.

Remove the mussels from their shells, discarding any which remain closed. Refrigerate until required.

Melt the remaining butter in a saucepan. Add the remaining onion and leeks, the garlic, carrots and celery and fry over a low heat until soft. Add the stock and the reserved mussel juices.

Reserve 12 mussels to garnish the soup, chop the remainder and add to the pan. Bring to the boil and cook gently for 20 minutes. Add the saffron and stir in the cream.

Transfer the soup to a food processor or blender and process until smooth. Return to the pan, taste and adjust the seasoning, if necessary.

Stir in the reserved whole mussels and bring back to the boil. Serve immediately in individual soup bowls garnished with chervil fronds.