Mussel& Saffron Soup

* Exported from MasterCook *

MUSSEL & SAFFRON SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.



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