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🍽️ Creamy Mussel Soup

544 kcal · 30 min · 4 servings

Ingredients

• 0.5 tsp saffron threads
• 1.2 kg fresh mussels
• 200 ml dry white wine
• 0.5 lemon (organic)
• 2 sprigs thyme
• 1 bay leaf
• 1 small onion
• 50 g butter
• 1 fennel bulb
• 3 garlic cloves
• 1 tbsp flour
• 120 ml heavy cream
• salt
• pepper (from a grinder)
• 50 g shrimp (deveined)
• olive oil (for frying)

Instructions

1. 1. Pour boiling water over the saffron threads.
2. 2. Let the saffron threads steep briefly.
3. 3. Clean the mussels thoroughly.
4. 4. Discard any damaged mussels.
5. 5. Tap the mussels lightly with a knife.
6. 6. Discard mussels that remain open after tapping.
7. 7. Heat the wine in a pot.
8. 8. Add lemon, thyme, and a bay leaf to the wine.
9. 9. Add finely diced onions.
10. 10. Add the mussels just before the wine boils.
11. 11. Cover the pot.
12. 12. Cook the mussels for about 5 minutes.
13. 13. Remove the opened mussels from the pot.
14. 14. Discard any mussels that are still closed.
15. 15. Reserve the cooking liquid.
16. 16. Melt the butter in a large pot.
17. 17. Slice the fennel into very thin slices.
18. 18. Peel the garlic.
19. 19. Crush the garlic.
20. 20. Sauté the fennel and garlic in the butter for about 5 minutes.
21. 21. Sprinkle the mixture with flour.
22. 22. Season with the saffron.
23. 23. Let the mixture sweat well for about 1 minute.
24. 24. Remove the pot from the heat.
25. 25. Gradually stir in the cooking liquid.
26. 26. Bring the soup to a boil while stirring.
27. 27. Let the soup simmer well.
28. 28. Add the whipping cream.
29. 29. Season with some pepper.
30. 30. Return the mussels to the soup.
31. 31. Let the mussels warm through for about 2 minutes.
32. 32. Heat some olive oil in a pan.
33. 33. Fry the shrimp on all sides.
34. 34. Season the shrimp.
35. 35. Arrange the shrimp on top of the soup.

Nutrition per serving

• kcal: 544
• Protein: 36 g · Fett/Fat: 34 g · Carbs: 15 g