Mussel & saffron soup
Yield: 4 Servings
Ingredients:
- 2 lb Mussels
- 1 1/4 c Dry white wine
- 1 1/2 c Water
- 3 tb Butter
- 1 tb Olive oil
- 1 Onion finely chopped
- 1 Garlic clove crushed
- 1 Leek trimmed fine shredded
- 1/2 ts Fenugreek finely crushed
- 1 1/2 tb All-purpose flour
- 2 pk Saffron strands soaked in
- 1 tb Boiling water
- 1 1/4 c Chicken stock
- 1 tb Chopped fresh parsley Salt to taste Fresh ground pepper to taste
- 2 tb Whipping cream
Instructions:
Fresh parsley sprigs (opt) Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat shaking pan frequently 6-7 minutes or until shells open. Remove mussels discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion garlic leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to a boil cover and simmer gently 15 minutes. Meanwhile keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley salt pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs if desired and serve hot.
