The MUSSELS SOUP IN AZAFRAN it is prepared with mussel and is one of the healthiest molluscs and gives us an intense taste of the sea. It is an economic ingredient whose most popular preparations are steamed, vinaigrette or the typical «tigers», that is to say filled with bechamel sauce, battered and fried, but their culinary possibilities do not stop there. It can be used to make a broth that we will use as a background for a rice, or even to prepare a soup like this one that we propose, in which we will flavor them with saffron.
INGREDIENTS FOR PREPARED MUSSELS SOUP IN AZAFRAN:
– 800g mussels
– 1 pc spring onion
– 1 small tablespoon flour
– 200ml cooking cream
– 100ml white wine
– 1 large tablespoon fresh parsley, chopped
– Saffron
– Salt
– White pepper
– 4 pc cooked prawns
PREPARATION OF MUSSELS SOUP IN AZAFRAN:
1 – We clean the mussels under the tap by removing the ‘beards’ and any rest that has attached to the shell.
2 – We put them in a casserole and open them to the fire with a good squirt of white wine. You can add, if you want, some black peppercorns that will give it a different touch.
3 – When they have opened, remove them from the heat and let it be tempered. Once tempered, we remove the shells and strain the obtained broth.
4 – Peel the spring onion and cut it into julienne. We drizze it in a frying pan with the oil for about 4 minutes.
5 – Then add the flour and saute it for 1 minute stirring non-stop so that it does not burn. Add the mussel broth.
6 – Cook 5 minutes over low heat and add the cream and saffron, sprinkle and mix well.
7 – Add mussels. We cooked for a couple of minutes, we don’t have to go over it because the mussels have been cooked before.
8 – We serve in deep plates or bowls and decorate with a prawn on each plate, sprinkle the parsley and serve.
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