A great starter for a sophisticated dinner with friends. I make my bouquet garni with parsley, thyme and bay leaves but sometimes I add other fresh herbs, such as chives.
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Serves: 2 - 4
200ml white wine, dry
1 bouquet garni
1kg mussels, washed and cleaned
1kg clams, washed
250ml single cream
A pinch saffron
Method Prep:15min › Cook:20min › Ready in:35min
Add the white wine and the bouquet garni to a large pot. Then add mussels and clams. Bring to the boil - remove from heat when all the clams and mussels are open. Remove from the shell and set aside.
Strain the cooking juices into a very fine strainer and transfer to a small saucepan (you probably won't need more than 500ml); cook on low heat and allow to reduce, about 15 minutes. Stir in cream and saffron.
Add the clams and mussels into the soup. Serve immediately.