Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lopez Island Mussel Soup With Saffron and Cream Recipe
    Lost? Site Map

    Lopez Island Mussel Soup With Saffron and Cream

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    lazyme's Note:

    From The Best Northwest Places Cookbook (Volume 1).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 cups white wine (such as lopez island madeleine angevine)
    • 1 tablespoon chopped garlic
    • 3 lbs mussels, cleaned and debearded
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 2 cups whipping cream
    • 1 generous pinch saffron thread (preferably spanish, steeped for 15 minutes in 2 tablespoons warm water)
    • 6 leaves spinach or 6 leaves sorrel, cut into fine ribbons, for garnish

    Directions:

    1. 1
      Combine the wine and garlic in a kettle over high heat and bring to a boil.
    2. 2
      Add the mussels, cover, and steam until they begin to open, about 3 minutes.
    3. 3
      Transfer opened mussels to a bowl, using a slotted spoon.
    4. 4
      Continue steaming until all have opened, 2 to 3 minutes longer.
    5. 5
      Discard any mussels that do not open.
    6. 6
      Reserve the cooking liquid.
    7. 7
      As soon as the mussels are cool enough to handle, remove them from their shells and put them in the cooking liquid.
    8. 8
      Melt the butter in a large saucepan.
    9. 9
      Whisk in the flour and cook, stirring, for 1 minute.
    10. 10
      Add the cream and bring to a boil, whisking constantly.
    11. 11
      Add the saffron and its steeping liquid along with the mussels and their cooking liquid.
    12. 12
      Bring the soup to a gentle boil, and serve hot, garnishing each bowl with fine ribbons of spinach or sorrel.

    Browse Our Top Mussels Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Lopez Island Mussel Soup With Saffron and Cream

    Serving Size: 1 (403 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 581.0
     
    Calories from Fat 345
    59%
    Total Fat 38.3 g
    59%
    Saturated Fat 21.6 g
    108%
    Cholesterol 182.5 mg
    60%
    Sodium 726.3 mg
    30%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.9 g
    3%
    Protein 29.4 g
    58%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes