Saffron mussel bisque from the Limfjord

Mussel bisqueMussel broth

200 mg of mussel or clam meat
1 cup of mussel juice (36%)
2 cups white wine
2 garlic cloves, chopped
2 shallots, chopped
2 sprigs fresh parsley
1 tsp black peppercorns
1 bay leaf

Combine all the ingredients. Place over high heat and simmer for 10 minutes. Strain broth through a fine strainer.
Reserve a few mussels to use as soup garnish.


1 onion, chopped
1 leek (white only), cleaned and chopped
2 celery stalks, chopped
1 bay leaf
1 cup white wine
1/2 tsp saffron
2 cups heavy cream


Heat oil in a medium saucepan. Add onion, leeks and celery. Simmer until soft and translucent for about 15 minutes. Pour in the white wine and continue cooking for about 10 minutes.
Liquid should be reduced by half. Now add the mussel broth and bay leaf, and boil uncovered, reducing liquid to strengthen its flavor. Combine with saffron and heavy cream and continue simmering for 15 minutes or until slightly thickened.
Remove from heat to cool slightly. Carefully blend in batches in a blender. Strain through a fine strainer. Season to taste and garnish with reserved mussels.

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