White’s Saffron Infused Mussel Soup
1/2 Red Onion
1 Baby Fennel Bulb
1 Small Leek
750 Mls Chicken Stock
500 Mls Mures Fish Stock
2 Garlic cloves
3 Vine Ripened Tomatoes
6 Flat Leaf Parsley Sprigs
2 Thyme Sprigs
100 Grams Saffron Threads
50 Grams Butter
1 Pinch Sea Salt
Freshly Ground Pepper
2 Tbsp Vegetable Oil
Place Mussel in a pot with 1/2 cup of water, simmer covered until they open.
When cool de-bread and remove mussels from the shell. Set aside.
Finely chopped fennel bulb, leek and onion.
Pound 2 cloves of garlic with a pinch of sea salt.
Place in a bowl. Peel, de-seed tomatoes and dice.
Put saffron threads in ap pot with 1/2 cup of water and simmer for 1-2 mins.
Heat a pot with vegetable oil, add fennel, leek, onion and garlic.
Cook for 5 mins or until softened.
Combine fish stock, chicken stock, herbs, saffron, water and tomatoes into the pot.
Simmer for 15 mins.
Pass the liquid through a sieve.
Blend remaining vegetables until fine.
Return the soup liquid to the pot, add through soup.
Place in bowls, add cream, freshly ground pepper and garnish with parsley.
Serve with crusty bread.