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Le Chaudron recipe
Soupe de moules safranee
Creamy saffron mussel soup
⏱ 35 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2 kg (4.4 lb)fresh bouchot mussels
1packet of saffron threads0.2 g
300 ml (1¼ cups)thick crème fraîche
200 ml (¾ cup)dry white wine
3shallots, finely chopped
3 clovesgarlic, crushed
1bunch of chives, chopped
30 g (1 oz)unsalted butter
- 2 kg (4.4 lb) fresh bouchot mussels
- 1 packet of saffron threads 0.2 g
- 300 ml (1¼ cups) thick crème fraîche
- 200 ml (¾ cup) dry white wine
- 3 shallots, finely chopped
- 3 cloves garlic, crushed
- 1 bunch of chives, chopped
- 30 g (1 oz) unsalted butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Scrub and debeard the mussels under cold water, throwing out any that stay open when tapped.
- Soften the shallots and garlic in the butter in the pot for 5 minutes without browning.
- Add the cleaned mussels and dry white wine, cover and cook over high heat for 5 minutes, shaking the pot.
- Shell the mussels, keeping a few in their shells for garnish.
- Strain the cooking liquid through a fine-mesh strainer into the clean sauté pan.
- Steep the saffron in a ladle of hot broth for 10 minutes.
- Stir in the crème fraîche, saffron and shelled mussels and sprinkle with chives to serve.
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