Saffron Mussel Soup with Puff Pastry

EpicuriousEpicurious 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

directions

See full recipe on TasteBook »

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