Saffron Mussel Soup with Puff Pastry
Epicurious Editor
As submitted by Lynne Miller for Epicurious.com’s Favorite Mother’s Day Recipe Contest.
Makes 6 servings.
ingredients
- 2 1/2 to 3 lbs live mussels, washed & beards removed
- 1 cup good dry white wine
- 1 large shallot, diced
- 2 tablespoons butter
- 1 large leek, well washed & minced
- 1 medium celery rib, minced
- 1 large carrot, peeled & minced
- 1 8-ounce jar fish fumé (stock) or clam juice
- 1 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 12 black peppercorns
- 1/3 cup finely chopped fresh flat leaf parsley
- 2 teaspoon saffron threads
- Few red pepper flakes (optional)
- 2 tablespoon cornstarch
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon Grand Marnier
- 1 box puff pastry sheets
- Optional egg wash: 1 egg whisked with 1/2 tablespoon milk
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