Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 kg fresh mussels, scrubbed and
-de-bear; ded
150 ml dry white wine
3 tb spanish olive oil
1 md onion, finely chopped
500 g potatoes, peeled and cubed
2 bay leaves
½ tsp saffron threads,
-crushed
1 ltr good quality fish stock
salt and freshly ground
-black peppe; r
some fresh parsley, chopped,
- to gar; nish (optional)

Before starting, check that all the mussels are closed, or tap them a few
times, to close them. Throw out any that remain open! ! Now, put the
mussels and wine in a shallow pot. Cover and put on a high heat until the
liquid begins to bubble. Take them out one at a time, as they open, so that
they don´t overcook, placing them in a strainer over a bowl, in order to
keep the liquid. Discard any that remain closed.
Meanwhile, heat the oil gently in a medium pot, stirring in the onion and
potato cubes and cook on a gentle heat for about 5 minutes. Now strain the
mussel liquid through a very fine strainer and add to the potato and onion.
Add the bay leaves and stock and bring the soup to boiling. Now turn down
the heat, until the soup is simmering gently, stir in the saffron and cook
gently for 15-20 minutes. Now, you can remove some or all of the mussels
from their shells, or remove one side from most of the mussels (this
decision is yours!).
When the potatoes are well cooked, discard the bay leaves and whiz the soup
in a blender until velvety smooth. Now stir in the mussels, re-heat if
necessary, and check the seasoning. Garnish with the parsley.
Serve very hot.

Contributor: Esther Pérez Solsona

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