Mussel Soup with Tomatoes and Saffron

This Moroccan-inspired soup is enjoyed best in cool weather but the air conditioner is on so this soup is still a good option. This recipe is adapted by Dean & Deluca’s book, ‘The Food and Wine Cookbook‘. Saffron is expensive (it takes 75,000 handpicked blossoms of saffron to make up 1 pound) but adds intense color and honey-like flavor to a dish. Research shows that saffron offers plenty of unexpected health benefits (alleviating depression and even preventing cancer). For more on health benefits of saffron and other uses, click here. Store saffron in a cool, dark place or in your freezer for up to 2 years. Toast the threads in a dry pan for a few seconds, or rub them between your hands to release saffron’s aroma and oils before steeping them in hot water.

Serves 4 (as a main course)
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 large carrots, peeled and diced
1 leek, white part only, cut into small round
1/2 teaspoon sea salt
5 garlic cloves, chopped
30-40 mussels (scrubbed and debearded)
750ml dry white wine
2 1/2 lbs. vine ripened tomatoes, coarsely chopped or 28oz. canned tomatoes with juice
juice of 1 orange
1 teaspoon saffron threads dissolved in 1/4 cup hot water
3/4 cup heavy cream

In a large pot heat olive oil over medium high heat and add onion, carrots and leek, stirring to coat the vegetables with oil. Stir in sea salt and garlic. Reduce heat to medium, cover and cook until vegetables are tender (10 minutes). Do not brown.
Add mussels and wine to the pot, cover and cook until the mussel shells have opened (5 minutes). Remove the pot from heat. Transfer mussels to a bowl. Discard any mussels that have not opened. Return pot to low heat. Add tomatoes (and any juice) and the orange juice. Bring to a low simmer and cook a few minutes to blend the flavors. Stir the saffron mixture into the cream. Stir the cream into the soup and cook for 2 to 3 minutes. Add mussels to the soup and heat through. Serve in soup bowls.

The Culinary Chase’s Note: The flavors from the saffron and the orange juice give this soup its hearty base for the mussels. Serve with a fresh loaf of French bread!