Fisherman S Soup
|Chicken stock||250 Milliliter (1 Cup)|
|Seafood bisque||375 Milliliter (1 1/2 Cup)|
|Mussels||20 , well washed|
|Baby shrimp||125 Milliliter (1/2 Cup)|
|Ground nutmeg||1⁄2 Teaspoon (2 Milliliter)|
– In a saucepan, bring chicken stock and seafood bisque to a boil. Add mussels and cook for 4 minutes or until mussels open. Remove mussels from stock and remove shells. Set aside.
– Simmer stock for 10 minutes. Add shrimp and mussels. Season with saffron, nutmeg, salt and pepper. Stir and serve.