Saffron mussel soup
( SERVES 4 )
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
- Heat oil in large pot, add onion, garlic and potato and stir over a gentle heat for 10 minutes.
- Add saffron, stock, wine and bay leaves. Simmer for one hour, add mussels and simmer for 5 minutes.
Wine match by Brancott Estate
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