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Spiced mussel and saffron soup

This is a soup that I picked up from the master, Marco Pierre White. I have altered it slightly but it is very much his creation

Ingredients

Notes

Don’t worry about throwing away the mussels after you strain the soup. You have cooked all the flavour and juice out of them, so you are not wasting food — better yet, if you have a cat you will be a popular person.

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» Top Wine Matches For This Recipe

Angus Hughson

Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Spiced mussel and saffron soup.

 
 

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