This delicate soup is classy yet simple, and leaving the mussels in their shells makes for a beautiful presentation; a touch of cream is a nice addition but an optional one. Serve this with a loaf of good, crusty bread; soaking the bread in the broth is one of this dish’s great pleasures. You can transform this into an entree, using pasta; see the variation.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Put the mussels, shallots, and wine in a saucepan and turn the heat to high. Cover and cook, shaking the pan occasionally, just until the mussels open, about 5 minutes. Remove them from the broth with a slotted spoon, then strain the broth through cheesecloth or a fine strainer and set aside.
Step 2
Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes. Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, the cayenne if you’re using it, and enough water to make about 5 cups of soup; add the cream if you’re using it. Bring just to a boil, then turn off the heat and season with lemon juice, salt, and pepper.
Step 3
Arrange the mussels in soup bowls and pour the hot broth over them. Garnish with the basil or chervil if desired and serve.
Pasta in Mussel Broth
Step 4
Cook 1/2 pound cut pasta, like penne, in salted boiling water until tender but not mushy, about 8 minutes. Add the pasta to the mussel soup, garnish, and serve.
