Mussel, saffron and potato soup recipe | olivemagazine

Ingredients

• a generous pinch saffron threads
• 2kg mussels
• 200ml white wine
• 1 large potato peeled and cut into 1cm dice
• butter
• 1 tbsp sunflower oil
• 1 medium onion halved and sliced
• 2 sticks celery destringed and sliced
• 1 fat clove garlic finely chopped
• 1 fresh bay leaf
• 3-5 tbsp single cream
• a pinch salt flakes
• shredded celery leaves to garnish