Oyster Soup With Wine, Cream And Saffron - cooking recipe

Ingredients

12 large oysters
8 ounces matchstick frozen mixed vegetables
4 saffron strands
1 fish bouillon cube
1 tablespoon butter
1/2 cup dry white wine
2 tablespoons cream
1/4 teaspoon salt
1/4 teaspoon white pepper

Preparation

Open the oysters over a bowl to collect all the juice. Put the juice in a one-pint measuring jug. Add to this the 1/2 cup dry white wine, then fill to the top with water to make a total of one pint.
Pour this into a wide pot, bring to the boil. Add the bouillon. Simmer around 30 minutes over low heat.
While it's cooking, heat the butter in a medium pot, add the frozen matchstick vegetables (typically carrot, green pepper, onion or leek). Cook this about 5 minutes. Salt and pepper the vegetables.
After the soup broth has cooked 30 minutes, add the matchstick vegetables. Add the cream and the saffron. Blend this all, at a low simmer, and taste for seasoning.
Add the 12 oysters.
Cook only 30 seconds to 1 minute.
Serve.