Cold Cream Of Mussel Soup With Saffron

Name: Cold Cream Of Mussel Soup With Saffron
Total time: 20 min
Yield: Six servings
Ingredients: 3 tablespoons unsalted butter; 4 tablespoons chopped shallots; 4 tablespoons chopped onions; 1 teaspoon chopped garlic; 2 tablespoons flour; 1/2 teaspoon saffron; 2 cups dry white wine; Tabasco sauce to taste; 2 quarts mussels, well scrubbed, with beards removed; 1/4 cup chopped fresh parsley leaves; 2 cups heavy cream; 2 cups half-and-half; 1 cup peeled, seeded and diced plum tomatoes; Salt and freshly ground pepper to taste; 1/4 cup fresh chervil or parsley leaves for garnish

By Pierre Franey

Total Time: 20 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

Featured in: SUMMER PASTIMES; A City Clambake

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Ingredients

Yield:Six servings

3tablespoons unsalted butter
4tablespoons chopped shallots
4tablespoons chopped onions
1teaspoon chopped garlic
2tablespoons flour
½teaspoon saffron
2cups dry white wine
Tabasco sauce to taste
2quarts mussels, well scrubbed, with beards removed
¼cup chopped fresh parsley leaves
2cups heavy cream
2cups half-and-half
1cup peeled, seeded and diced plum tomatoes
Salt and freshly ground pepper to taste
¼cup fresh chervil or parsley leaves for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Melt the butter in a large saucepan over medium heat. Add the shallots, onions and garlic. Stir for about two minutes. Add the flour and saffron. Blend with a wire whisk and cook for one minute. Blend in the white wine and Tabasco sauce, then add the mussels and parsley. Blend well. Cover and cook until the mussels have opened, about five minutes.
Step 2
Add the cream and half-and-half and bring just to a boil. Strain through a fine sieve.
Step 3
Remove the mussels from the shells and discard the shells. Add the mussels to the strained soup and chill in the refrigerator.
Step 4
When ready to serve, add the tomatoes. Season with salt and pepper.
Step 5
Serve in chilled soup bowls or cups with chervil or parsley sprinkled on top.