Deliciously Golden Saffron Mussel Soup" | Mediterranean recipe finale

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[@johnsmith-gk4td]

France conquering the world one dish at a time. Awesome video!

[@FrenchCookingAcademy]

😅

[@JVCarone]

Well done as always! I am building a commercial greenhouse for specializing in crocus and expensive mushroom varieties. Saffron is such a delicate, underestimated spice. I think people avoid it entirely because of the price, but I really believe it is worth it. It takes a tremendous effort to harvest and even grow the flowers successfully. I think this is a wonderful application, a beautiful recipe, and can't wait to try to make it.

[@Malibu_Dawn]

How exotic! Wonderful business idea! Wishing you the best of luck!

[@FrenchCookingAcademy]

would reallly amazing to try the freshly harvested saffron 🙂👍

[@AfterCovidthefoodchannnel]

Looks amazing the mussel soup whit saffrons that you made! Excellent share friend! See you 🦇

[@MarkGuadagnino]

Very inspiring . Mussels are my go-to seafood. Going to try this recipe for sure!

[@nemurerumaboroshi]

I just cooked this soup. This is probably one of the most delicious and sophisticated dishes I've ever cooked or eaten. I served it with croutons made from my home made sourdough bread and it worked fantastically. I wish I had time to cook something like this every day.

[@ChefAaronSimon]

Yup. This is on the bucket list!

[@mikalynn1136]

Gorgeous Soup!!!

[@gr8tgee]

Another great dish keepm coming👍

[@Baliane22]

Thank you so much for this recipe. Usually mussel recipes I see here are either in stews, seafood boils or pasta. Good to have a recipe where only the mussel shines. 🙏🏾🙏🏾

[@alaincouillaud8997]

Nice going, simple and easy ! (and yummy!)

[@62202ify]

This looks so delicious. I HAVE to try it.

[@coldsteel765]

WOW 😲 …Gotta make this for lunch!

[@MichiHenning]

I just made this. That's a truly outstanding recipe, thank you!

[@McCulleyJr]

Looks delicious and great tutorial video, merci.

[@bjornsvalling1066]

Awesome recipe, made me hungry just after breakfast!

[@markborn5293]

Oh, once my new kitchen is up and running, this is gonna be the starter!

[@alancats]

Looks délicieux -- merci, mes amis! I'll say that for folks such as myself who prefer not to add flour to soups as a thickening agent, you can simply reduce more of the soup liquid through evaporation, to compensate.

[@Malibu_Dawn]

Or arrowroot...

[@pwp8737]

how about puréeing the soup vegetables and add it to the broth to thicken it?

[@111usul]

that's one good looking soup, love it, gotta try! btw music on the end is what it is all about, cheers!

[@FrenchCookingAcademy]

🙂👍

[@knbKaren]

Mmmm! I so look forward to trying this. I'm reluctant to keep saffron on hand, but I do love it, so it's time for another splurge. I'm dying to know all the other mussel recipes you tried, because they are delicious. Thanks for this.

[@Revelwoodie]

If you branch out a bit into some recipes from Spain, you'll have a lot more recipes that call for saffron, which makes keeping saffron on hand much more justifiable :)

[@knbKaren]

@@Revelwoodie You're right and branching out is what I like to do. Thanks.

[@andrewhammill6148]

Okay - That's an impressive soup. I think you outdid yourself on this one pal. Well done.

[@FrenchCookingAcademy]

🙂👍 thanks it is really good

[@forteandblues]

Oh man, I need that soup in my life

[@FrenchCookingAcademy]

🙂🙂👍

[@erdogankocaoglu6030]

Hi Stephane. Very nice recipe thanks. We would like to see french style goose and duck recipes from you😀

[@marwanrazzouk]

Just pre-ordered a copy of the book, looking forward to it. Thanks for the amazing food and Good Luck!

[@kinngrimm]

i really shouldnt see this at 4 in the morning ... . mouthwatering

[@fabreezethefaintinggoat5484]

looks tasty

[@mariademicoli4514]

I just did this... 😂❤.. a lot of work for a person that is green in cooking but must say it turned out really good❤ hopefully it will come better for me next time ❤

[@sarahmousavi7749]

I really enjoy your recipes, Stephane and been making many of them. I love the tray that you're presenting in at the end of the video. Is it possible to give me the link where i can find it? Thanks.

[@harrodsfan]

Superbe !!!!!!

[@sirseal2424]

Also there is a tip for thickened dairy substances: adding an acid coagulates milk solids, for that citric acid works the best

[@TheMrTomkennedy]

Thanks

[@amythompson7700]

I’m going to substitute oysters and clams for this recipe, because I have them in my freezer.

[@doubled334]

Wow

[@cmwojcik75]

This looks incredible. Any info on portion size or how many servings it makes? Thanks!

[@bonitas.7106]

What about some turmeric for color? Just a tiny pinch!❤

[@sandy7938]

Looks so tasty absolutely love mussels..thanks for sharing 🤤👍👍🙏...ps can One use this recipe but use oysters in place of mussels ?

[@FrenchCookingAcademy]

oysters would be a bit big but for that you have to cook them separately i think

[@sandy7938]

@@FrenchCookingAcademy Thanks for your feedback appreciated..will definitely make mussel soup though ..thanks again 👍🙏

[@WastrelWay]

It looks delicious. It's oddly similar to the way I make cream of mushroom soup, but I have prepared the vegetables already by making vegetable stock and storing it in the freezer. After sauteing the mushrooms in butter, I remove them and use the butter with just a little flour to make a roux, then I continue in much the same way... without saffron, I must admit. I'm surprised that there is no garlic; does that not get along well with saffron or something?

[@paulrisson3780]

He did put garlic in. Two cloves

[@livestocknetwork320]

I'll have to arrange for an overdraft to buy the saffron...

[@jamesa7506]

If you're going that far you mind as well "go the whole hog" and make sure you buy Persian saffron to ensure you have purchased pure saffron of the highest quality and not some hay or corn husks with red dye.

[@livestocknetwork320]

@@jamesa7506 yep...

[@Donaldopato]

Shallots are not cheap either!

[@FrenchCookingAcademy]

yeah nowadays it is hard to get good quality ingredients 👍

[@janicemoss5818]

Go to a Persian market. More affordable

[@willyum3920]

Can't wait to make this but could someone suggest or explain how you keep the mussels warm without over cooking them or maybe you don't and they just go cold and are warmed by the soup? keep them on a warm plate with foil maybe?

[@om_hamza_]

ماشاء الله❤ جميل جدا قناة ام حمزة العسل❤❤

[@OutdoorKitchenMatisKochkanal]

The food in this video looks so good, it should come with a 'Do Not Eat Your Screen' warning. 🚫🍽😋

[@laurie1838]

Chef, what do you mean when you say to sanitize the fish stock? Also, will the gendarmes show up at my house if I don't filter out the veggies? All that goodness, seems a shame not to eat it!

[@ellenmccammon8660]

What does it mean to sanitize the fish stock? I don't know that term.

[@tinyvanuffelen7918]

You always makes such delicious meals ! Sadly I am allergic for onions and onion is a real taste maker ! I can only use spring onion , but you can’t compare that with the real thing 😢

[@ibbiwaqas9376]

Any recipes that are done without alcohol?

[@spoudaois4535]

What size is the Dutch oven?

[@HFC786]

Please do stroganoff

[@delphzouzou4520]

He already did it. Just search for the video.

[@elizabethdudley8230]

cannot see recipe link - could you post please

[@olawilkinson2742]

where can i find the recipe?

[@rue4440]

Hi did you delete your carrot potato cream soup by any chance? :(

[@markust8904]

Although it is a great looking soup, i have a hard time disgarding the costly veggies, for a clear soup. What can you do with the discarded vegetables? There is nothing wrong with them. Can you make a cold pancake or pattie with some egg and crumbs and then fry it. I dont know.

[@kam7056]

❤💪💪💪💪💪👨‍🍳🔪

[@teridacktaljones4553]

🦝

[@thomascool1335]

first

[@tirrillparker5160]

Where can we find the recipes in written form? Your videos are great, but are not helpful when actually preparing the dish.

[@Arcadia61]

This is a savoury recipe. You don't need the exact amounts. You saw the 'mis-en-place' - you can gauge the ratios from there. Taste as you go along and you can't go much wrong.

[@ellenmccammon8660]

@@Arcadia61 That may be easier for you than for some of us. Would you be so kind as to say the amounts? Also, what does it mean to sanitize the fish stock?

[@jjasminchang]

I wish to know the real French name of this dish...