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Mussel Soup with Saffron

Mussel Soup with Saffron Recipe

  • 3 pounds mussels
  • 1 bottle (750 ml) dry white wine, such as a Pinot Blanc or Chardonnay
  • 2 tablespoons chopped shallots
  • 1 tablespoon minced garlic
  • 2 tablespoons unsalted butter
  • 1 medium onion, cut into small dice
  • 1 large carrot, peeled and cut into small dice
  • 1 tablespoon all-purpose flour
  • ½ teaspoon saffron threads, soaked
  • 4 cups Chicken Stock or canned low-sodium chicken broth
  • 4 cups heavy or whipping cream
  • Kosher salt, to taste (optional)
  • Pinch of cayenne pepper, or to taste
  • Fresh lemon juice, to taste
  • 1 bunch chives, snipped, for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 675kcal (34%)
Total Fat 51g (78%)
Saturated Fat 30g (150%)
Cholesterol 218mg (73%)
Total Carbohydrate 16g
Dietary Fiber 1g
Sugars 2g
Protein 23g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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