Saffron-infused mussel velouté | epicuriantime.com

Ingredients

• 1 tablespoon unsalted butter
• 3 shallots, thinly sliced
• 2 pounds mussels, scrubbed
• 1 1/2 cups dry white wine
• Freshly ground pepper
• For the Mussel Soup:
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, thinly sliced
• 1 large fennel bulb, trimmed and thinly sliced
• 2 stalks celery, peeled, trimmed and thinly sliced
• 1 medium leek, white and light green parts only, thinly sliced, rinsed and dried
• 1 large carrot, thinly sliced
• 1 large Idaho potato, peeled and cut into
• small pieces
• 4 cups unsalted chicken stock
• 1 cup heavy cream
• Large pinch of saffron threads
• Sachet (1 teaspoon each fennel seeds, coriander seeds, and white peppercorns, 1 bay leaf, 2 sprigs thyme, and
• 4 sprigs flat-leaf parsley, tied in cheesecloth)
• Salt and freshly ground white pepper
• For the Crust:
• 3/4 cup fresh bread crumbs
• 1 stick plus 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons finely chopped flat-leaf parsley leaves
• 4 cloves garlic, finely chopped
• 1 tablespoon finely chopped toasted almonds
• 1 tablespoon finely chopped speck ham or prosciutto
• recipeIngredient ends