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Old 01-30-2018, 01:12 PM   #1
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Mussel & Saffron soup

Picked up the Feb/Mar '18 Fine Cooking magazine. A recipe by Chef Curtis Stone looked amazing but when I read it thru - I was a bit agitated over the fact that...

... from 5 1/2 lbs of mussels he removes only 12, sets aside...

simmers the rest for 8 or 10 min... Strains the soup and DISCARDS the rest of the mussels and aromatics!

It is seriously against my religion to chuck away mussels like that.

Perhaps I would sacrifice just a few and then sprinkle with a dry fish stock to make up for it?

What say the flavour gourmands here?

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Old 01-31-2018, 12:18 PM   #2
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I sure wouldn't discard the mussels.

If the goal is to jack up the flavor, you might try adding a jar or two of clam juice to the base and reserve more of the mussels. I've done this with other seafood stews, and had good results.
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Old 03-11-2018, 12:55 PM   #3
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I would think one needs to be very careful with the saffron dosage, it can overpower and if using wonderful sea food could kill the natural flavour.
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Old 03-11-2018, 01:06 PM   #4
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Very true DK. It does only use "a pinch" but my pinch might be a lot different than some else.

5.5 lbs of mussels + 3 cups white wine (Riesling) + 2 cups fish stock and last - 1 cup heavy cream. Recipe serves 4.

There is also curry, sweet onion, leek and celery.

I think I would really rather taste it by someone else before I would commit to make it. I'm not very good at reducing a recipe to Serve 2. Especially a soup.
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