Saffron mussel soup
( SERVES 4 )
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|2 tbsp||Extra virgin olive oil|
|2 cloves||Garlic, (sliced)|
|3||Potatoes, (peeled and cubed)|
|2 leaves||Bay leaves|
|2½ cups||Fish stock|
|½ cup||White wine|
|1 kg||Mussels, (shells scrubbed)|
- Heat oil in large pot, add onion, garlic and potato and stir over a gentle heat for 10 minutes.
- Add saffron, stock, wine and bay leaves. Simmer for one hour, add mussels and simmer for 5 minutes.