From The Best Northwest Places Cookbook (Volume 1).
My Private Note
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
- 1Combine the wine and garlic in a kettle over high heat and bring to a boil.
- 2Add the mussels, cover, and steam until they begin to open, about 3 minutes.
- 3Transfer opened mussels to a bowl, using a slotted spoon.
- 4Continue steaming until all have opened, 2 to 3 minutes longer.
- 5Discard any mussels that do not open.
- 6Reserve the cooking liquid.
- 7As soon as the mussels are cool enough to handle, remove them from their shells and put them in the cooking liquid.
- 8Melt the butter in a large saucepan.
- 9Whisk in the flour and cook, stirring, for 1 minute.
- 10Add the cream and bring to a boil, whisking constantly.
- 11Add the saffron and its steeping liquid along with the mussels and their cooking liquid.
- 12Bring the soup to a gentle boil, and serve hot, garnishing each bowl with fine ribbons of spinach or sorrel.
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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
- Total Fat 38.3 g
- Saturated Fat 21.6 g
- Cholesterol 182.5 mg
- Sodium 726.3 mg
- Total Carbohydrate 15.4 g
- Dietary Fiber 0.3 g
- Sugars 0.9 g
- Protein 29.4 g