Mussel Saffron And Potato Soup
|Saffron threads||1 1⁄4 Pinch|
|White wine||200 Milliliter|
|Potato||1 Large, peeled and cut into 1 centimeter dice|
|Sunflower oil||1 Tablespoon|
|Onion||1 Medium, halved and sliced|
|Celery sticks||2 , trimmed, stringed and sliced|
|Garlic clove||1 Large, finely chopped|
|Fresh bay leaf||1|
|Single cream||5 Tablespoon|
|Salt flakes||1 Pinch|
|Celery leaves||2 Tablespoon, shredded (To Garnish)|
Put the saffron in a small bowl and pour over 3 tbsp just-boiled water Leave to stand.
Scrub the mussels well in plenty of running water and pull off the beards.
Discard any mussels that don't close when tapped on the edge of the sink.
Put the mussels in a large pan and pour over the wine.
Cover tightly with a lid.
Put the pan over a high heat and steam the mussels open for 2-3 minutes.
Remove the lid once or twice and stir to ensure all the mussels get an even cooking.
Do not allow them to overcook or they will become rubbery.
Tip the mussels and liquid into a colander set over a large bowl to collect the liquor Remove the mussels from the opened shells and reserve a handful in a small bowl.
These will be added to the soup just before serving.
Stir the rest into the mussel liquor Discard any mussels that haven't opened.
Put the potato in a saucepan and cover with cold water Bring to the boil and cook for about 8 minutes until soft.
Melt a knob of butter with the oil in the saucepan and gently fry the onion, celery and garlic with the bay leaf until completely soft, stirring regularly.
Stir in the saffron and steeping water and cook for 2 minutes.
Put the mussels and liquor potato, sauteed vegetables and cream into a blender or food processor and blitz until the mix is completely smooth.
Pour through a sieve into a clean pan and heat gently without boiling, stirring occasionally.
Check the seasoning.
At the last minute add the reserved mussels and divide between 4 soup plates.
Sprinkle with finely chopped celery leaves and serve.