Mussel & Scallop Recipes

White’s Saffron Infused Mussel Soup


2kg Mussels

1/2 Red Onion

1 Baby Fennel Bulb

1 Small Leek

Creme Fraiche

750 Mls Chicken Stock

500 Mls Mures Fish Stock

Crusty Bread

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

White’s Saffron Infused Mussel Soup

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.

Set aside.

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.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.