Mussels and shrimps in a saffron soup
|2 kg Prins & Dingemanse mussels||12 strands of saffron|
|6 spring onions||30 shelled shrimps with tail|
|2 cloves of garlic||pepper to taste|
|1/4 litre of dry white wine|
|1/2 litre of cooking cream|
Cut the 6 spring onions into rings. Finely chop 2 cloves of garlic. Add 0.25 litres of dry white wine, 0.5 litre of cooking cream, coarsely ground pepper and 12 strands of saffron to a deep pan and bring to the boil. Reduce over a moderate heat until you are left with half the liquid. In the meantime, fry 30 peeled shrimps with tail, the garlic and three quarters of the spring onion in a dash of olive oil for half a minute (set aside the green spring onion rings). Add them with the content of a tin mussel juice and 2 kg Prins & Dingemanse mussels to the saffron-cream base. Mix thoroughly and leave the mussels to cook with a lid on the pan for 3 to 5 minutes. Finely chop the green of the spring onions. Serve a heap of the mussels and the shrimps - with as little juice as possible - in the middle of extra large deep plates. Foam up the soup with a stick blender and pour it into the plates. Garnish with the green spring onion.
The Picpoul de Pinet of Château de Pinet is an excellent choice of wine. This fresh white wine from the Languedoc is an ideal companion for the silky soft mussel and the firm shrimp.
- Dutch bottom-culture mussels