Recipe of Eric Ripert Smoked mussel and saffron soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, smoked mussel and saffron soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Smoked mussel and saffron soup is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Smoked mussel and saffron soup is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have smoked mussel and saffron soup using 17 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Smoked mussel and saffron soup:

1. Prepare fresh mussels
2. Prepare fish stock
3. Make ready white wine
4. Get clam nectar
5. Get lemon balm
6. Prepare lemon grass
7. Take saffron
8. Get apple wood chips
9. Take thyme
10. Make ready heavy cream
11. Get bacon
12. Make ready mayonnaise
13. Get carrot
14. Take shallot
15. Get celery
16. Take baby Yukon gold potato (aka golden nugget)
17. Take gherkin pickles

Steps to make Smoked mussel and saffron soup:

1. Put white wine, lemon balm, thyme and lemon grass in a sauce pot and reduce by half
2. Place saffron in 1cup of steaming hot water cover and put aside.
3. 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.
4. Once shells have opened, remove meat, place in a blender with the clam nectar and blitz!
5. Combine all liquids except saffron in a sauce pot and bring to a boil.
6. Reduce heat to a simmer and liquid to 3/4 of original amount.
7. Strain saffron tea through a fine sieve into the broth. Salt and pepper to taste.
8. You should now have a vibrant yellow and Smokey broth.
9. Fine dice the carrot, shallot, celery, potato and bacon. Sweat until soft and set aside to cool.
10. Once all is cool, fine dice the gherkins and mix all together with mayonnaise. Salt and pepper to taste.
11. You now have remoulade.
12. 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.
13. Place a spoon full of remoulade in the center of a shallow soup bowl.
14. Once the mussels have opened in the broth, place them around the remoulade and add the broth.
15. Garnish with a nice green herb of your choice and enjoy
16. Chili oil is an optional garnish that adds to the smokey flavour and brings an element of heat to the dish.
17. Enjoy!

So that is going to wrap it up for this exceptional food smoked mussel and saffron soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!