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We hope you got benefit from reading it, now let’s go back to smoked mussel and saffron soup recipe. You can cook smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you do that.
The ingredients needed to prepare Smoked mussel and saffron soup:
- Use 2 lbs fresh mussels
- Take 500 ml fish stock
- Get 500 ml white wine
- Prepare 500 ml clam nectar
- Provide 2 sprigs lemon balm
- Provide 2 stalks lemon grass
- Take 2 tsp saffron
- Provide 2 cups apple wood chips
- Get 5 sprigs thyme
- You need 1 litre heavy cream
- Take 2 strips bacon
- Provide 125 ml mayonnaise
- You need 1 carrot
- Use 1 shallot
- You need 1 stalk celery
- Take 1 baby Yukon gold potato (aka golden nugget)
- Get 2 gherkin pickles
Steps to make Smoked mussel and saffron soup:
- Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half
- Place saffron in 1cup of steaming hot water cover and put aside.
- Smoke 10-15 mussels in a skillet. Do this by placing the wood chips in the skillet dry and bringing to a smoulder. Wrap the mussels in tin foil, poke some holes in it and place in the skillet with the wood chips. Cover and smoke for 5-10 mins.
- Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!
- Combine all liquids except saffron in a sauce pot and bring to a boil.
- Reduce heat to a simmer and liquid to 3/4 of original amount.
- Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste.
- You should now have a vibrant yellow and Smokey broth.
- Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool.
- Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste.
- You now have remoulade.
- In a covered sauce pan add saffron broth and enough mussels for 3 mussels per person to be served. *I use clams as well to add variety and texture.
- Place a spoon full of remoulade in the center of a shallow soup bowl.
- Once the mussels have opened in the broth, place them around the remoulade and add the broth.
- Garnish with a nice green herb of your choice and enjoy
- Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish.
- Enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful bacteria from growing and spreading. It is possible to take some actions to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you will need to wash them completely.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get on the food won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed completely Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and shop at the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to be sure everything you’re likely to use has been saved correctly (according to any storage directions ) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say just how long you may keep the food and whether it must go in the fridge.
This sort of food frequently has special packaging to help keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. For example, you may see’eat in two days of launching' on the label. Use by dates
You should not use any food after the’use by' date even when the food looks and smells fine, because it may contain harmful bacteria. Best before dates
If this date runs out, it does not mean that the food will probably be harmful, but its own flavour, texture or colour might begin to deteriorate.
After this date, the caliber of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and could make you sick.
If your plan is on using a egg after its best before date, make certain you only use it in dishes at which it will be fully cooked, so that both yolk and white are strong, like in a cake or as a hard-boiled egg.
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