Saffron mussel pot with dill croutons

Saffron mussel pot with dill croutons

Ingredients

• 85ml ( cup) butter
• 2 large onions, finely chopped
• 2 cloves garlic, finely chopped
• 15ml (1 tbsp) cake flour
• 375ml (1 cups) dry white wine
• 1 bay leaf
• 1 sprig fresh thyme
• 600ml chicken stock
• 2 potatoes, peeled and diced
• 5ml (1 tsp) saffron threads, soaked in 30ml (2tbsp) boiling water
• Salt and pepper
• 750g mussels, on the half-shell
• Juice of 1 small lemon
• 125ml ( cup) fresh cream

Dill croutons

• 15ml (1 tbsp) oil, plus extra for deep-frying
• 15ml (1 tbsp) fresh dill, finely chopped
• 4 thick slices of white bread, crusts removed, cut into blocks

Method

Melt the butter in a pan and cook the onions and garlic over a low heat until softened but not browned. Stir in the flour and slowly add the wine, stirring continuously. Add the bay leaf and thyme and bring to a boil. Pour in the chicken stock and bring back to a simmer.

Add the potatoes and saffron (including the saffron liquid). Season, bring to a simmer and cook until the potatoes are just tender. Add the mussels, lemon juice and cream. Bring to the boil, reduce heat to low and cook for 5 minutes. Remove the bay leaf and thyme.

For the croutons, combine the oil and dill and gently toss the bread cubes in this until well coated. Heat 2-3 cm of oil in a pan and fry the croutons on both sides until golden. Drain on paper towel. Serve the soup hot, topped with croutons.

Serves 4-6