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Mussel Soup with Saffron and Leeks

Name: Mussel Soup with Saffron and Leeks
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions
Cuisine: francaise
Ingredients: 800 g cleaned mussels; 2 pieces leeks; 2 stalks celery stalks; 1 pinch saffron; 100 ml dry white wine; 15 g butter

Tender mussels in a golden saffron broth with silky leeks. An elegant and light Breton-inspired soup.

25 min2 servings265 kcalDifficulty: Easy

Ingredients

800 g cleaned mussels
2 pieces leeks
2 stalks celery stalks
1 pinch saffron
100 ml dry white wine
15 g butter

Instructions

Step 1
Slice the leeks into thin rounds and cut the celery into small pieces. Rinse the mussels.
Step 2
Melt the butter in a pot. Sweat the leeks and celery for 5 minutes. Add the white wine and saffron, bring to a boil.
Step 3
Add the mussels, cover and cook for 5 minutes until they open. Discard any unopened mussels. Add 200 ml of hot water, stir and serve.

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