Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Mussels make a great-flavoured base for a soup, and can be prepared the day before if necessary. You can serve it like a broth with all of the mussels out of the shell, or leave a few in. Don't be tempted to buy cheap saffron, especially that stuff they try to flog you at markets abroad. Good-quality saffron is expensive, but you just need a small pinch and it's well worth paying the extra.
1kg live mussels, bearded and washed
1 glass of white wine
1.5ltr fish stock
60g butter
1 large onion, peeled and finely chopped
1tbsp flour
1 large baking potato, peeled and cut into rough 1cm dice
A good pinch of saffron
150ml double cream
1tbsp fennel tops or dill
Salt and freshly ground black pepper
Put the mussels in a large saucepan with the white wine and cook on a high heat, for 3-4 minutes or until all of the mussels are just open. Drain in a colander over a bowl and save the cooking liquor. Melt the butter in a thick-bottomed pan and gently cook the onion for 2-3 minutes on a low heat, stirring every so often. Next add the flour then gradually stir or whisk in the reserved cooking liquor and fish stock. Bring to the boil, season and simmer gently for 15 minutes then add the potatoes and continue simmering for another 15 minutes. Meanwhile remove the mussels from their shells. Add the cream, saffron and fennel tops and continue simmering for another 5 minutes, re-season if necessary, add the mussels, simmer for another couple of minutes and serve.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments