RECIPE FROM SPAIN:

Mussel and Onion Soup with Saffron

This is a simple recipe for mussel and onion soup, a very rich chowder with cream and saffron ideal as a starter. Plenty of fresh crusty bread at the ready!

You will need:

1 Kilo fresh mussels
1 Large onion (diced)
2 Tablespoons plain white flour
200ml Single cream
4 Threads of saffron
Knob of butter

Method

• Clean and prep the mussels removing the beard and scraping off any barnacles etc from the shells.

• Steam the mussels in a good inch of water for around 7 - 8 minutes until the shells open.

• Meanwhile, sauté the onion in the butter until the onion is translucent.

• Remove the mussels from the pot and retain the liqueur.

• Add the flour to the onion and stir well, gradually add the mussel liqueur and continue to stir.

• Add the cream and saffron, stir then leave to simmer gently for 5 minutes.

• Garnish with parsley and serve with plenty of fresh crusty bread.

Serves 4

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