Mussel and saffron soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mussels |
| 1¼ | cup | Dry white wine |
| 1½ | cup | Water |
| 3 | tablespoons | Butter |
| 1 | tablespoon | Olive oil |
| 1 | Onion, finely chopped | |
| 1 | Garlic clove, crushed | |
| 1 | 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 |
| Salt to taste | ||
| Fresh ground pepper to taste | ||
| 2 | tablespoons | Whipping cream |
| Fresh parsley sprigs (opt) | ||
Directions
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.