Mussel soup with saffron
For the Jubilee, Angela Clutton’s take on a 1990s recipe, inspired by Alastair Little
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Ingredients
- 1kg mussels
- 175ml white wine
- 1 leek
- 1 celery stalk
- 2 cloves of garlic
- 50g butter
- 750ml fish stock
- ¼ tsp saffron threads
- 2 tbsp tomato puree
- 2 tbsp double cream
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