Mussel soup with saffron
Ingredients
- 2 1/4 pounds mussels (wash with the brush and remove beards)
- 3 tbsp olive oil
- 2 shallots (chop)
- 3/4 cup white wine
- 2 1/2 cups instant fish stock (prepare)
- 3/4 cup cream
- 1 knife tip saffron powder
- A few threads of saffron (as garnish)
- Sea salt and black pepper (Freshly ground)
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