Creamy mussel and saffron broth
Mussels in a creamy broth with white wine and saffron.
Active time35 min
Cooking20 min
Total45 min
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Ingredients
- 2 shallots
- 200 ml cultured crème fraîche, 30% fat
- 1000 g fresh live blue mussel in its shell
- 600 ml ready-to-use fish stock
- 3 tbsp olive oil
- 1 pinch of ground black pepper — optional
- 1 pinch of ground saffron
- 1 pinch of fine salt — optional
- 200 ml dry white wine
Preparation
Scrub, wash and debeard the mussels. Discard broken shells and any that stay open after a gentle tap. Peel and chop the shallots. Heat the oil in a pot and soften the shallots for 2 min. Add the mussels and wine. Cover and cook over high heat for about 5 min, shaking the pot, until open.
2 shallots1000 g fresh live blue mussel in its shell3 tbsp olive oil200 ml dry white wine- knife
- chopping board
- stockpot
- lid
- spatula
Lift out the mussels with a slotted spoon and discard any still closed. Remove the meat from the shells. Strain the cooking juices through a fine sieve into a clean saucepan. Add the fish stock, then heat and simmer for about 10 min to reduce slightly.
600 ml ready-to-use fish stock- slotted spoon
- mixing bowl
- sieve
- saucepan
Stir in the crème fraîche and ground saffron. Return the mussels and heat gently for about 3 min without toughening them. Taste before adding the optional salt and pepper. Serve immediately.
200 ml cultured crème fraîche, 30% fat1 pinch of ground black pepper — optional1 pinch of ground saffron1 pinch of fine salt — optional- saucepan
- spoon
- ladle
- mixing bowl
Allergens
- Celery
- Fish
- Milk
- Molluscs
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration