Savoury mussel soup with saffron, paprika and Pernod
What you need:
1.5 kg mussels
50 g of butter
4 chopped shallots
6 cups white wine
3-4 sprigs of parsley
1 bay leaf
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika
2.5 dl cream
1/2 teaspoon saffron
2 garlic cloves
salt and pepper
1 small dash of Pernod
How to make it:
Mix butter with saffron, finely chopped garlic, smoked paprika and cayenne pepper.
Heat up deep plates in oven at 50 degrees
Fry the chopped shallots and 1 clove of garlic in a bit of butter.
Pour the white wine in together with sprigs of parsley, 1 bay leaf and bring to a boil.
Add the cleaned mussels (discard any mussels that do not close tightly) and cook, covered, for 4-6 minutes or until all mussels have opened.
Pour the mussels in a strainer with a bowl underneith for the stock to be saved.
Remove the mussels from shells, except about 12 pieces to stay in the shells.
Rinse and dry the pot and put in the spicy butter m mixture.
Once it has melted pour in the sifted stock
Add the cream.
Bring to a boil that it gets a little creamy.
Season with salt and pepper.
Add a splash of Pernod.
Arrange the mussels in the heated plates and pour the soup over.
Sprinkle with a little chopped parsley.