Mussel soup with bacon and saffron

The basic ingredient for this soup is cooked mussels, to which we add bacon for an extra kick.

Ingredients

2 kg		mussels
100 g		smoked bacon, chopped
2 tbsp	30 ml	spring onions, cut into rings
1 stalk		celery, chopped
2 cloves		garlic, finely chopped
4 sprigs		thyme
2 dl		dry white wine
5 dl		cooking liquid from the mussels
5 dl		single cream
1 tsp	5 ml	saffron threads
to taste		crème fraîche

Rinse the mussels in plenty of cold water. Discard any mussels with a broken shell. Lightly tap any open mussels to see whether they close shut. If they do, they are still alive and are fine to use; if they don't, discard.
In a mussels pan or other large pan, heat some oil and fry the bacon in it briefly.
Add the sliced vegetables, bacon and thyme and continue to fry briefly.
Add the mussels and a little white wine.
Sprinkle liberally with freshly ground black pepper and cover with the lid.
Cook on high heat, shaking the pan a few times.
When all the mussels are open, they are done.
Strain most of the cooking liquid and reserve. Do this with every batch of mussels you make, to keep a supply of stock on hand with which to make mussel soup. Save a few mussels to go in the soup, and use the rest for other dishes.
Reduce the mussel cooking liquid briefly over high heat with finely chopped saffron. Chopping the saffron finely will help it give off its flavour and colour.
Combine with the single cream and bring to the boil.
Season the soup to taste with a spoonful of crème fraîche and salt and pepper to taste.

Serving suggestions: