Slow Cooker Mussel Soup with Saffron2021-03-02
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 4:10 h
- Ready In: 4:20 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat10.3 g
Trans Fat0 g
Unsaturated Fat0.7 g
Slow cooker mussel soup with saffron. Tasty soup with mussels and herbs cooked in a slow cooker. You may also like German Potato Soup, another delicious soup cooked in a crockpot.
What are the Advantages of a Slow Cooker?
A slow cooker is a kitchen appliance that is used to cook food with low heat for an extended period of time. It can be used in place of a stove, oven, or microwave. The advantages of using a slow cooker are that it is cheaper to use than the oven and it cooks food more evenly than the microwave.
The disadvantages of using a slow cooker are that it takes up more space on your countertop and it doesn’t brown foods as well as other cooking methods.
Why Slow Cooker Mussel Soup with Saffron is the Perfect Winter Meal
This recipe is perfect for a cold winter day and it’s easy to make too. You just need to set it up in the morning and by the time you get home, it will be ready to eat!
This soup is made with mussels, garlic, onion, white wine, clam juice, and saffron. The saffron makes this dish stand out from other soups because of its unique flavor.
Slow Cooker Mussel Soup with Saffron
- 2 cups (500 ml) clam juice
- 1/4 cup (60 ml) dry white wine
- 1/2 cup finely chopped carrot
- 1/2 cup chopped celery
- 4 green onions sliced
- 1 clove garlic, peeled and minced
- 1 bay leaf
- 10 saffron threads, crumbled
- 2 pounds (960 g) mussels, scrubbed
- salt and cayenne pepper to taste
In a slow cooker, combine all ingredients, except mussels. Mix well.
Cover the slow cooker and cook in a high-heat setting for 4 hours. Add mussels and during the last 15 minutes cook.
Discard bay leaf and any mussels that have not opened. Season with salt and cayenne pepper. Serve slow cooker mussel soup hot.