Mussel, thyme and saffron soup
“Thyme is one of the great diplomats of the herb family.”
- 6 tbsp of extra virgin olive oil
- 1 red onion
- 4 garlic cloves
- 1kg of ripe tomatoes
- a pinch of saffron
- 1 tbsp of fresh thyme
- 1kg of mussels
- salt and freshly cracked pepper
It brings together disparate flavours through harmony. It's not a herb, like parsley or coriander, to be used where a final flourish is needed. Instead, it is best suited to slow cooking where its flavour can blend with others over time.
Method
Heat 6 tablespoons of extra virgin olive oil in a pot and lightly fry a finely diced red onion and 4 cloves of minced garlic until transparent.
Add 1kg of peeled and finely diced, ripe tomatoes, a pinch of saffron threads and a tablespoon of fresh thyme. Simmer and stir for 5 minutes.
Wash and de-beard 1kg of mussels. Turn up the heat in the pot, add the mussels and stir well. Place a lid on the pot and cook until the mussels have opened - this should take only 2-3 minutes.
Remove the pot from the heat, take the mussels from the soup and place them in a bowl.
Return the pot, with the soup, to the heat and simmer for 10-15 minutes. Meanwhile, remove the mussels from their shells, discarding any that haven't opened.
Taste the soup and add salt if necessary.
To serve
Ladle into bowls, distribute the mussel meat evenly and finish with some freshly cracked pepper.
Serves 4.
