COLD CREAM OF MUSSEL SOUP WITH SAFFRON

Cold Cream Of Mussel Soup With Saffron image

Provided by Pierre Franey

Categories dinner, soups and stews, appetizer

Time 20m

Yield Six servings

Number Of Ingredients 15

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Ingredients

3 tablespoons unsalted butter
4 tablespoons chopped shallots
4 tablespoons chopped onions
1 teaspoon chopped garlic
2 tablespoons flour
1/2 teaspoon saffron
2 cups dry white wine
Tabasco sauce to taste
2 quarts mussels, well scrubbed, with beards removed
1/4 cup chopped fresh parsley leaves
2 cups heavy cream
2 cups half-and-half
1 cup peeled, seeded and diced plum tomatoes
Salt and freshly ground pepper to taste
1/4 cup fresh chervil or parsley leaves for garnish

Steps:

Melt the butter in a large saucepan over medium heat. Add the shallots, onions and garlic. Stir for about two minutes. Add the flour and saffron. Blend with a wire whisk and cook for one minute. Blend in the white wine and Tabasco sauce, then add the mussels and parsley. Blend well. Cover and cook until the mussels have opened, about five minutes.
Add the cream and half-and-half and bring just to a boil. Strain through a fine sieve.
Remove the mussels from the shells and discard the shells. Add the mussels to the strained soup and chill in the refrigerator.
When ready to serve, add the tomatoes. Season with salt and pepper.
Serve in chilled soup bowls or cups with chervil or parsley sprinkled on top.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 49 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 29 grams, Sodium 1134 milligrams, Sugar 8 grams, TransFat 0 grams