← All recipes

🍽️ Aromatic Mussel Soup with Fennel and Saffron

398 kcal · 30 min · 4 servings

Ingredients

• 1 kg mussels
• 3 sprigs thyme
• 350 ml white wine (or fish stock)
• 6 peppercorns
• 175 g onions (3 onions)
• 2 garlic cloves
• 400 g tomatoes (5 tomatoes)
• 300 g celery (4 stalks)
• 1.5 fennel bulbs
• 2 tbsp olive oil
• 2 tbsp anise liqueur (or fennel tea)
• 400 ml fish stock
• 0.1 g saffron threads (1 packet)
• 2 bay leaves
• 3 sprigs parsley
• salt
• pepper

Instructions

1. 1. Rinse the mussels under cold water.
2. 2. Discard any mussels that are already open.
3. 3. Clean the mussels and remove the beards.
4. 4. Wash the thyme.
5. 5. Place the mussels, thyme, 200 milliliters of white wine, and peppercorns into a pot.
6. 6. Cover the pot and bring the contents to a boil.
7. 7. Cook the mussels for about seven minutes.
8. 8. Continue cooking until all mussels have opened.
9. 9. Throw away any mussels that did not open.
10. 10. Remove the cooked mussels with a slotted spoon.
11. 11. Set the mussels aside and let them cool.
12. 12. Strain the cooking liquid through a sieve.
13. 13. Catch the broth in a container.
14. 14. Peel the onions.
15. 15. Peel the garlic.
16. 16. Finely dice the onions.
17. 17. Finely dice the garlic.
18. 18. Cut a cross into the bottom of the tomatoes.
19. 19. Briefly place the tomatoes in boiling water.
20. 20. Immediately shock the tomatoes in cold water.
21. 21. Peel the skin off the tomatoes.
22. 22. Quarter the tomatoes.
23. 23. Remove the stem ends from the tomato quarters.
24. 24. Core the tomatoes.
25. 25. Dice the tomatoes.
26. 26. Clean the celery.
27. 27. Wash the celery.
28. 28. Remove the stringy fibers from the celery.
29. 29. Finely dice the celery.
30. 30. Clean the fennel.
31. 31. Wash the fennel.
32. 32. Finely dice the fennel.
33. 33. Heat the oil in a pot.
34. 34. Sauté the onions and garlic until translucent.
35. 35. Add the celery and fennel cubes.
36. 36. Sauté the vegetables for another five minutes while stirring.
37. 37. Deglaze the mixture with anise liqueur.
38. 38. Add the remaining white wine.
39. 39. Add the mussel broth.
40. 40. Add the fish stock.
41. 41. Add water if necessary to reach the desired volume.
42. 42. Add the saffron to the soup.
43. 43. Bring the soup to a boil.
44. 44. Add the diced tomatoes.
45. 45. Add the bay leaves.
46. 46. Cook the soup at medium heat for 15 minutes.
47. 47. Wash the parsley.
48. 48. Shake the parsley dry.
49. 49. Pluck the parsley leaves off the stems.
50. 50. Chop the parsley leaves.
51. 51. Remove the meat from the mussel shells.
52. 52. Roughly chop the mussel meat.
53. 53. Add the mussel meat to the soup shortly before the end of the cooking time.
54. 54. Warm the mussel meat through in the soup.
55. 55. Season the soup with salt.
56. 56. Season the soup with pepper.
57. 57. Add the chopped parsley to the soup.
58. 58. Serve the mussel soup immediately.

Nutrition per serving

• kcal: 398
• Protein: 31 g · Fett/Fat: 14 g · Carbs: 24 g