Spanish-Style Mussel Soup with Saffron and Chives

Ingredients

• 1.5 kg mussels
• 1 bulb fennel
• 1 yellow bell pepper
• 1 tbsp Vegetable oil
• 1 g saffron
• 200 ml dry white wine
• 200 g vegetable broth
• 200 ml fish stock
• Salt
• 2 tbsp Tomato paste
• 200 ml heavy cream (at least 30% fat)
• white pepper (ground)
• chive stems for garnish

Instructions

1. 1.

   Wash the mussels thoroughly with cold water, devein and drain. Discard any that remain open after washing. Clean the fennel, trim the core, cut into small pieces. Wash the bell pepper, halve, seed, remove membranes and dice finely.

2. 2.

   Heat oil in a pot, sauté fennel and pepper, season with saffron, add mussels and deglaze with wine, vegetable broth, and fish stock. Season with salt and simmer for about 6 minutes. Discard closed shells; use a slotted spoon to lift open ones and set aside.