150g Shallots
1 clove of garlic
300g Potato
300g White of leek
2 Level tsp of saffron
1 level tsp of tomato puree
10 Tarragon leaves
1L Mussel Stock
1L Fish stock / Vegetable nage
200ml White wine, reduced by ½
500ml Whipping cream
10 sprigs of thyme
Mussel and Saffron Soup recipe method
- Sweat the shallots with the garlic for 2 mins
- Add the leek & the thyme, cook for 2mins
- Add the saffron, cook for 1 min
- Add the stocks, wine, tarragon & potato
- Cook out for 10 mins until the potato is cooked.
- Add the cream & boil for 2mins.
- Liquidise the soup, pass and correct the seasoning.
- Garnish with diced potato, leek and mussel flesh, chopped chives and tarragon
Original recipe from a 2 Michelin star kitchen