The New Zealand Seafood Industry Council Ltd

New Zealand Seafood Recipes

CREAMY MUSSEL AND SAFFRON SOUP

CREAMY MUSSEL AND SAFFRON SOUP
Ingredients
Preferred measurement of units  

12 green lip mussels

1 tablespoon olive oil

2 tablespoons butter

1 medium onion, finely chopped

2 tablespoons fresh coriander, chopped

1 large pinch of saffron

2-3 garlic cloves, crushed

2 medium tomatoes, skinned and chopped

1 tablespoon sundried tomato pesto or tomato paste

2 teaspoons sugar

1.5lt seafood stock

1 tablespoon cornflour

2 tablespoon water

200mls cream

Method
  1. Wash mussels
    Sauté the onions in the butter/oil mixture
    Add the mussels
    Add the garlic, coriander, saffron,
    Toss mussels in pot till just opened
    Remove mussels, put to the side to cool down
    Add the stock and fresh tomatoes and bring to the boil
    Reduce the heat and simmer for 10 minutes
    Remove the mussel flesh from the shell and chop into halves
    Keep 3 cooked mussels in the shell aside for garnish
  2. Add to the stock the tomato pesto, sugar, mussel meat and cornflour mixed with water, simmer for a further 5 minutes
    Add the cream and adjust the seasoning
  3. Sprinkle with chopped fresh parsley and serve with toasted garlic bread

Recipe provided by Pete Peeti.  Click here to see the Seafood Magazine interview with Pete.