Mussel and saffron soup

  • 2 persons
  • cooking time:30 min
  • difficulty


  • 7-ounce mussels
  • saffron
  • white wine
  • 1 onion, roughly chopped
  • 1 leek, roughly chopped
  • 2 celery stalks, thin rings
  • handful of parsley, roughly chopped
  • 1 cup cream
  • Parsley, roughly chopped
  • 1 onion, finely chopped
  • 1-ounce butter
  • 3 1/2 -ounce flour
  • 1 2/3 cup fish stock
  • 1 spring onion

How to prepare

Today a lovely dish to warm you up on a chilly day, a delicious mussel and saffron soup. Mussels and saffron go so well together, it’s a great marriage! Guaranteed to make you smile on a cold day. Perfect for one serving, or for the whole family. Feel free to use as much saffron to your own taste, but don’t overwhelm the taste of the mussels. Don’t be afraid to experiment with different combinations of ingredients you like. Enjoy!


  • 1 Before you start cutting. Weak the saffron in a glass of white wine.
  • 2 Cut the onion, leek, celery, parsley and garlic. Add the half of the leek and the rest of the veggies to a pan with melted butter. Simmer them for 2 minutes. Meanwhile clean the mussels and take out the broken ones.
  • 3 Then you add half a glass of white wine to the veggies. Boil the wine and add the mussels. Cook them for 5-7 minuets.
  • 4 Cut the spring onion and leek as a garnish. When the mussels are open sieve them en save the liquid out of the pan.
  • 5 Take a clean pan. Add some butter and when it’s melted you add the leek. After 2 minutes you add (depends on how much butter) 1 or 2 tablespoons of flour. Mix this.
  • 6 Take the glass of whine with the saffron. Sieve the wine above the pan. Add the mussel liquid and simmer this for 15-20 minuets.
  • 7 Meanwhile you remove the mussel meat from the shell. If you like you can add some cream. Simmer this for 5 minutes.
  • 8 Serve the soup with the mussels. Enjoy!