Hugrún's Recipes
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Mains

A great soup for cold winter days

Makes
Serves 4

Ingredients

  • 2 kg mussels, in their shells4½ lb mussels, in their shells
  • 1 tsp saffron threads
  • 1 bunch spring onions
  • 2 cloves garlic
  • 2 tbsp butter
  • 1 bay leaf
  • 2 sprigs thyme
  • ½ tsp chilli powder
  • 4 dl chicken or vegetable stock1⅔ cups chicken or vegetable stock
  • 1 can chopped tomatoes
  • 3 dl cream1¼ cups cream
  • 1 lemon (For its juice.)
  • salt and pepper, to taste

Method

  1. Clean the mussels under cold running water and pull off the beards. Throw away any that are broken or stay open when tapped, and later any that do not open during cooking.
  2. Soak the saffron in a few tablespoons of boiling water.
  3. Finely chop the spring onions and garlic, keeping a little spring onion aside to garnish.
  4. Soften the onion and garlic in the butter in a large pot, then add the bay leaf, thyme and chilli.
  5. Add the mussels, the saffron with its water and the stock, cover and boil for 5–6 minutes, until the shells have opened.
  6. Stir in the tomatoes and cream, bring back to the boil and season with salt, pepper and the lemon juice.
  7. Ladle into bowls and garnish with the reserved spring onion and thyme.

Notes

  • Serve with good bread and butter.
  • Just the thing when the weather turns cold.