Soupe Crémeuse De Moules De L’île-du-prince-édouard Au Safran Espagnol Recipe

Clean the Mussels

Rinse the mussels under cold running water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

Chop Vegetables

Finely chop the onion, garlic, carrot, and celery.

Sauté Vegetables

In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté until the vegetables are soft and translucent, about 5-7 minutes.

Add Broth and Wine

Pour in the vegetable broth and white wine, then bring to a simmer. Stir in the saffron, salt, and pepper.

Cook Mussels

Add the cleaned mussels to the pot. Cover and cook for about 5-7 minutes or until the mussels have opened. Discard any that remain closed.

Add Cream

Once the mussels are cooked, stir in the heavy cream and let it heat through for an additional 2-3 minutes.

Garnish and Serve

Remove from heat, stir in fresh parsley, and serve warm with crusty bread.