Ingredients

Method

De-beard the mussels, put aside 12 of the nicest looking mussels for the garnish and quickly cook the rest of the mussels until just cooked. Strain the juice and set aside, and remove the mussels from their shells.

Wash and cut the carrot, celery, leek and onion into brunoise (small dice all the same size). In a heavy based saucepan melt a knob of butter and gently sweat off all the vegetables until soft ( but not coloured).

Add the wine and simmer for 1 minute, add the fish stock, saffron, cream and mussel juice simmer for a further minute.

Cook the mussels for the garnish and place them in the soup bowls.

Just before serving add the mussel meat and chopped parsley, bring to the boil and season with salt, pepper and lemon juice and serve onto the mussels.

N:B: For Curried Mussel and Saffron Broth add 1 teaspoon of curry powder and omit the lemon.