Mussels Soup with Brandy and Saffron


Add the oil and garlic to a nonstick pot and stir while cooking over medium-high heat for 1 minute.

Add the red pepper flakes, stir, and cook for about 1 minute until the garlic starts to brown.

Reduce heat to medium. Add the celery, carrots, onion, and bacon Stir well and cook for 2 minutes.

Add the mussels, stir well, and cook for 2 minutes.

Stir in the brandy and cook 2 minutes.

Continue cooking while stirring for approximately 3 minutes.

As the mussels start to open, remove and place them in a bowl. Discard mussels that are still closed.

Add the potatoes to the pan and stir. Cook for 2 minutes

Stir in the saffron and cook for 2 minutes.

Add the chicken stock and cream. Stir and continue cooking until the soup reaches a boil. Reduce heat to simmer and add the open mussels. Simmer for 2-5 minutes.

To serve, spoon cooked mussels in their shell into a soup bowl and top with the soup.


3 tablespoons extra light olive oil

5 cloves garlic, cut thickly

1/4 teaspoon red pepper flakes

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1/4 cup finely chopped bacon

2 pounds fresh mussels

1/4 cup brandy.

1 cup potatoes, peeled and cut into a 1/4” dice

1 pinch saffron threads

2-1/2 cups chicken stock or fish stock

1 cup cream