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Home > Recipes > Saffron mussel soup

Saffron mussel soup
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Saffron mussel soup

Photo by Babiche Martens

No ratings yet

Ingredients

2 Tbsp Extra virgin olive oil
2 cloves Garlic, (sliced)
1 Onion, (diced)
3 Potatoes, (peeled and cubed)
1 tsp Saffron
2 leaves Bay leaves
2½ cups Fish stock
½ cup White wine
1 Salt
1 kg Mussels, (shells scrubbed)

Directions

  1. Heat oil in large pot, add onion, garlic and potato and stir over a gentle heat for 10 minutes.
  2. Add saffron, stock, wine and bay leaves. Simmer for one hour, add mussels and simmer for 5 minutes.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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