Saffron Mussel Bisque Recipes

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FRENCH MUSSEL BISQUE



French Mussel Bisque image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 (750-ml) bottle dry white wine, divided
3 pounds fresh mussels, cleaned
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1 large leek, white and light green parts, cleaned and chopped
2 carrots, chopped
4 teaspoons minced garlic (4 cloves)
1/2 teaspoon saffron threads
Kosher salt and freshly ground black pepper
4 whole canned plum tomatoes, chopped
1 1/2 cups half-and-half
1 cup heavy cream
2 tablespoons minced fresh parsley or dill

Steps:

  • Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn't open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.
  • Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.
  • Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve hot.

MUSSELS WITH SAFFRON BUTTER BROTH



Mussels with Saffron Butter Broth image

Provided by Brian Boitano

Categories     appetizer

Time 17m

Yield 10 servings

Number Of Ingredients 9

1/2 stick butter
2 tablespoons olive oil
2 shallots, finely diced
2 cloves garlic, minced
2 pounds mussels
2 cups white wine
1 pinch saffron
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper

Steps:

  • Heat the butter and olive oil in a large pot over medium heat. Add the shallots and garlic and cook until softened, about 4 minutes.
  • Add the mussels, wine, saffron, and parsley and season with salt and pepper, to taste. Give it a good stir, cover the pot, and cook until all the mussels open, about 8 to 10 minutes. Discard any mussels that have not opened. Transfer to a large bowl and serve with crusty bread.

SAFFRON MUSSEL BISQUE



Saffron Mussel Bisque image

Ahoy! All seafood lovers will really enjoy this hearty feast. Garnish with fresh parsley.

Provided by MARBALET

Categories     Seafood Soup

Time 1h10m

Yield 6

Number Of Ingredients 15

2 pounds mussels, cleaned and debearded
1 ¼ cups white wine
1 ½ cups water
3 tablespoons margarine
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
1 leek, bulb only, chopped
½ teaspoon fenugreek seeds, finely crushed
1 ½ tablespoons all-purpose flour
6 saffron threads
1 ¼ cups chicken broth
1 tablespoon chopped fresh parsley
salt and pepper to taste
2 tablespoons whipping cream

Steps:

  • Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.
  • Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve.
  • Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes.
  • Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 9 g, Cholesterol 27 mg, Fat 10.4 g, Fiber 0.7 g, Protein 9.7 g, SaturatedFat 2.5 g, Sodium 343.1 mg, Sugar 2.9 g

SAFFRON MUSSEL BISQUE



Saffron Mussel Bisque image

Ahoy! All seafood lovers will really enjoy this hearty feast. Garnish with fresh parsley.

Provided by MARBALET

Categories     Seafood Soup

Time 1h10m

Yield 6

Number Of Ingredients 15

2 pounds mussels, cleaned and debearded
1 ¼ cups white wine
1 ½ cups water
3 tablespoons margarine
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
1 leek, bulb only, chopped
½ teaspoon fenugreek seeds, finely crushed
1 ½ tablespoons all-purpose flour
6 saffron threads
1 ¼ cups chicken broth
1 tablespoon chopped fresh parsley
salt and pepper to taste
2 tablespoons whipping cream

Steps:

  • Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.
  • Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve.
  • Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes.
  • Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 9 g, Cholesterol 27 mg, Fat 10.4 g, Fiber 0.7 g, Protein 9.7 g, SaturatedFat 2.5 g, Sodium 343.1 mg, Sugar 2.9 g

MUSSELS WITH SAFFRON SAUCE



Mussels With Saffron Sauce image

Provided by Florence Fabricant

Categories     appetizer

Time 30m

Yield 6 - 8 servings

Number Of Ingredients 8

4 pounds mussels, scrubbed
1/2 cup dry white wine
1 egg yolk at room temperature
1/2 tablespoon white-wine vinegar
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
3/4 cup vegetable oil
1/8 teaspoon saffron

Steps:

  • Steam mussels in wine until shells open. When cool enough to handle, remove mussels from shells and place in bowl. Cover with 1 cup of cooking liquid. Reserve enough half shells for number of mussels you have and refrigerate in plastic bag.
  • In small bowl, using a whisk, beat egg yolk with vinegar and mustard. Season with generous pinch of salt and freshly ground pepper.
  • Secure bowl on towel, potholder or rubber mat so it does not slide and, beating continuously, dribble in oil in thin stream. Mixture will gradually thicken to mayonnaise. If you are reluctant to make mayonnaise by hand you can use food processer but ingredients must be doubled for it to work, yielding twice as much mayonnaise as needed for recipe. Alternately, you can use 3/4 of cup of commercial mayonnaise.
  • To make saffron seasoning, bring to boil 1/2 cup of cooking liquid that mussels were sitting in and pour 1 1/2 tablespoons over saffron in small dish. Allow saffron to steep for 15 minutes, then strain hot liquid into mayonnaise and mix well.
  • Drain mussels well and mix with saffron mayonnaise. Just before serving, spoon mussel with sauce onto each half shell. You should have enough mussels to serve about 8 to each guest.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 654 milligrams, Sugar 0 grams, TransFat 0 grams

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