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Orange & Saffron-Scented Mussel Soup
Orange & Saffron-Scented Mussel Soup
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From: EatingWell Magazine, Soup Cookbook
Orange juice, saffron and white wine combine in a heady broth for this mussel soup. It can be made in advance and gently reheated just before serving.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 6 plum tomatoes, cored
- 1½ tablespoons butter
- 1½ tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 4 leeks, white and light green parts only, cleaned and thinly sliced
- 3 carrots, finely chopped
- 2 onions, onions, finely chopped
- 1 bottle (750 ml) dry white wine, such as Sauvignon Blanc (3 cups)
- 2 bay leaves
- 2 teaspoons dried thyme, divided
- ½ teaspoon freshly ground pepper
- 2 cups water
- 4 pounds fresh mussels, scrubbed and debearded (see Tip)
- 1 cup orange juice
- 3 tablespoons Italian parsley, cut in slivers
- 1 tablespoon freshly grated orange zest
- 1 teaspoon saffron threads, crumbled or ¼ teaspoon powdered saffron
- Salt to taste
Preparation
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Active
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Ready In
- Bring a large saucepan of water to a simmer over high heat. Cut an "x" in the bottom of each tomato. Plunge the tomatoes into the simmering water. When the skins split, remove the tomatoes with a slotted spoon and place in a bowl of ice water. When cool enough to handle, peel, seed and dice the tomatoes. Set aside.
- Heat butter and oil in a Dutch oven over medium-high heat. Add garlic and sauté until light golden, about 30 seconds. Add leeks, carrots and onions; sauté until very soft, about 15 minutes. Add wine, bay leaves, 1½ teaspoons thyme, pepper and water; bring to a simmer. Reduce heat to low and cook for 15 minutes.
- Stir in mussels, increase heat to medium-high and return to a simmer. Cover the pan and cook for five minutes, shaking the pan several times to distribute the mussels. Transfer all the opened mussels with a slotted spoon to a large bowl. Continue to cook any unopened mussels for two more minutes. Remove the remaining mussels, discarding any that do not open.
- When the mussels are cool enough to handle, remove them from their shells, working over a bowl to collect their juices. Pull off and discard the dark rubbery rims; set the mussels aside. Strain the accumulated juices and the cooking liquid through a cheesecloth-lined sieve set over a bowl, pressing hard on the solids to extract all the liquid. Return the liquid to the pot and add orange juice, parsley, orange zest, saffron and the remaining ½ teaspoon thyme. Season with salt and pepper. Add the reserved tomatoes and mussels and heat gently, not allowing the soup to boil.
- To make ahead: Prepare through Step 4 up to 1 day in advance. Cover and refrigerate the broth, tomatoes and mussels in separate containers.
- Tip: To clean & debeard mussels: Use a stiff brush to scrub mussels under running water. Discard any with broken shells or any whose shells remain open after you tap them lightly. Scrape off any barnacles; pull off the black fibrous “beard”.
- Note: Literally the dried stigma from Crocus sativus, saffron is the world's most expensive spice. Over 75,000 flowers are required for each pound of saffron. Fortunately, a little goes a long way. It's used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods. Find it in the specialty-herb section of large supermarkets, gourmet-food shops and tienda.com. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.
- Serving size: generous 1 cup
- Per serving: 319 calories; 9 g fat(2 g sat); 3 g fiber; 25 g carbohydrates; 20 g protein; 115 mcg folate; 48 mg cholesterol; 9 g sugars; 0 g added sugars; 5,441 IU vitamin A; 44 mg vitamin C; 94 mg calcium; 7 mg iron; 460 mg sodium; 648 mg potassium
- Nutrition Bonus: Vitamin A (109% daily value), Vitamin C (73% dv), Iron (39% dv), Folate (29% dv)
- Carbohydrate Servings: 1½
- Exchanges: 2½ lean protein, 2½ vegetable, 1 fat
