Mussels Soup with Saffron recipe

Ingredients:

• 2 lbs mussels, debearded and scrubbed
• 2 tablespoons butter
• 1 cup chopped onion
• 3 minced garlic cloves
• 1 1/2 cups chopped tomatoes
• 3/4 cup white wine
• 4 cups chicken broth
• 1/4 teaspoon saffron threads
• 1/4 cup chopped parsley
• 1/4 teaspoon black pepper
• Salt to taste

Instructions:

1. In a large pot, melt the butter over medium heat.
2. Add the onion and cook until softened, stirring occasionally.
3. Stir in the garlic and cook for 1 minute.
4. Add the tomatoes, white wine, chicken broth, and saffron.
5. Bring to a boil and reduce heat to medium-low.
6. Simmer for 10 minutes until the flavors are combined.
7. Stir in mussels and cover the pot.
8. Simmer until the mussels open for about 8 to 10 minutes.
9. Uncover the pot and stir in the parsley, black pepper, and salt to taste.
10. Serve hot with coriander croutons.

Coriander Croutons recipe

Ingredients:

• 1 baguette
• 2 tablespoons of olive oil
• 2 tablespoons of chopped coriander

Instructions:

1. Preheat the oven to 350°F.
2. Cut the baguette into 1-inch cubes.
3. Mix olive oil and chopped coriander in a small bowl.
4. Toss the bread cubes with the olive oil mixture.
5. Place the bread cubes in a single layer on a baking sheet and bake until toasted, about 10 to 15 minutes.
6. Serve with the mussels soup.

Verdict:

This Mussels Soup with Saffron recipe provides an aromatic blend of flavors from saffron, tomatoes, and garlic that combine seamlessly with the plump and succulent mussels. Furthermore, the coriander croutons are the perfect complement to the soup, providing an added crunch to the rich and velvety broth. This delicious soup can be served as an appetizer or as a meal accompanied by crusty bread.