Mussel& Saffron Soup

This golden soup starts with two pounds of fresh mussels steamed open in dry white wine, which produces an intensely briny cooking liquid that becomes the base of the entire broth. Strain that liquid through a fine sieve to catch any grit, and you’ve got liquid gold to build on.

Sauteed onion, garlic, shredded leek, and crushed fenugreek form the aromatic foundation. Fenugreek is the unexpected player here. Just half a teaspoon adds a warm, slightly maple-like sweetness that rounds out the brininess of the mussels. A small amount of flour goes in next as a thickener, then the strained mussel liquor, saffron soaked in boiling water, and chicken stock all come together for a 15-minute simmer.

The mussels go back in at the very end with a splash of cream and chopped parsley. You’re just warming them through for 2-3 minutes. Overcooking turns mussels rubbery and tough. Eight mussels stay in their shells for presentation, while the rest get shelled so every spoonful has tender meat in it.

Kitchen Tips

• Discard any mussels that are cracked or won’t close when tapped before cooking, and any that stay closed after steaming. Both are signs they’re dead and unsafe to eat.
• Soak the saffron in boiling water for at least 10 minutes before adding. This blooms the color and flavor so it distributes evenly through the broth.
• Shake the pot frequently while steaming the mussels. This helps them cook evenly and open at the same time.
• Serve with crusty bread for dipping. The saffron-wine broth at the bottom of the bowl is too good to leave behind.

Variations

• Replace the cream with coconut milk and add a pinch of turmeric for a Southeast Asian-inspired take.
• Add diced potatoes to the broth during the simmer for a chowder-style version.
• Swap mussels for littleneck clams and increase the steaming time by 2-3 minutes.