À Table: Soupe de Moules au Safran




À Table: Soupe de Moules billy by au Safran du Gâtinais– Mussel soup with French saffron

The saffron sold by Herve Viron of Le Comptoir du Safran, 45 rue Grande 77760 Boulancourt is sourced from near Orleans. Its an expensive spice crop that has acquired new life in the past two decades as demand rises steadily. Safran du Gâtinais is a deep reddish purple with an intense aroma and should be used sparingly says Herve Viron who markets his own annual production (1 kilo last year) at his farm. Three to six stigmas per person are enough in this recipe. His spice sells  at 7 euros  per 0.2 g pot containing about 100 stigmas.

Cooking the moules (Credit flickr Bernt Rostad)

Cooking the moules (Credit flickr Bernt Rostad)

Preparation: 30 mins
Cooking time: 15 mins
Serves 4

Ingredients:

1.5l fresh cleaned mussels
250g fish stock
300g thick crème fraiche
Unsalted butter
175g onions
75g celery stalks
40g cultivated mushrooms
40g carrots
50g leeks
10 g chopped parsley
75g dry white wine
0.5 g Safran du Gâtinais

Preparing the mussels:

Clean and rinse mussels in water without soaking. Peel and chop onions and celery. Melt butter in a pan and brown onions and celery then add the mussels. Pour in the wine and the stock. Cover and bring to the boil until the mussels open. Remove mussels from saucepan and shell them.Saffron cream sauce:
Reduce the juice in which the mussels were cooked to half its volume, filter it through a fine strainer, add saffron and crème fraiche and season.

The julienne of vegetables:
Make a julienne of carrots, leeks, and finely sliced mushrooms. Lightly stir fry in butter without browning.

Plating:
Into hot soup bowls pour the  julienne of vegetables in small amounts, add the mussels then add the Saffron cream sauce and finally top with chopped parsley.

Saffron threads (Credit Wikipedia Rainer Zenz)

Saffron threads (Credit Wikipedia Rainer Zenz)


Recipes: Editorial Staff
editorial@french-news-online.com

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