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🍽️ Spanish Mussel Soup with Saffron and Chives

518 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg mussels
• 1 fennel bulb
• 1 yellow bell pepper
• 1 tbsp vegetable oil
• 1 g saffron
• 200 ml dry white wine
• 200 g vegetable broth
• 200 ml fish stock
• salt
• 2 tbsp tomato paste
• 200 ml whipping cream (at least 30% fat content)
• white pepper (from the mill)
• chive stems (for garnishing)

Instructions

1. 1. Thoroughly rinse the mussels under cold water.
2. 2. Remove the beards from the mussels.
3. 3. Let the mussels drain.
4. 4. Discard any mussels that are already open.
5. 5. Wash the fennel thoroughly.
6. 6. Remove the tough base and outer leaves from the fennel.
7. 7. Cut the fennel in half.
8. 8. Cut the fennel into small pieces.
9. 9. Wash the bell pepper.
10. 10. Cut the bell pepper in half.
11. 11. Remove the inside of the bell pepper, including the seeds.
12. 12. Dice the flesh of the bell pepper into small cubes.
13. 13. Heat the oil in a large pot.
14. 14. Add the fennel and bell pepper to the pot.
15. 15. Sauté the vegetables briefly.
16. 16. Season the mixture with saffron.
17. 17. Add the mussels to the pot.
18. 18. Deglaze the mixture with wine.
19. 19. Pour in the vegetable broth.
20. 20. Pour in the fish stock.
21. 21. Season the soup with salt to taste.
22. 22. Let the soup simmer for about 6 minutes.
23. 23. Discard any mussels that remain closed after cooking.
24. 24. Remove the opened mussels with a slotted spoon.
25. 25. Set the mussels aside.
26. 26. Puree the soup until creamy.
27. 27. Strain the soup through a fine sieve.
28. 28. Add the cream to the soup.
29. 29. Taste the soup and adjust seasoning if needed.
30. 30. Return the mussels to the soup.
31. 31. Warm the mussels in the soup briefly.
32. 32. Fill the soup into small bowls.
33. 33. Garnish the soup with chive tips.
34. 34. Serve the soup hot.

Nutrition per serving

• kcal: 518
• Protein: 46 g · Fett/Fat: 26 g · Carbs: 15 g