Yield: 4 servings
|1¼ cup||Dry white wine|
|1 tablespoon||Olive oil|
|1 \N||Onion, finely chopped|
|1 \N||Garlic clove, crushed|
|1 \N||Leek, trimmed, fine shredded|
|½ teaspoon||Fenugreek, finely crushed|
|1½ tablespoon||All-purpose flour|
|2 packs||Saffron strands, soaked in|
|1 tablespoon||Boiling water|
|1¼ cup||Chicken stock|
|1 tablespoon||Chopped fresh parsley|
|\N \N||Salt to taste|
|\N \N||Fresh ground pepper to taste|
|2 tablespoons||Whipping cream|
|\N \N||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, 2-½ 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.