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Mussel and Saffron Soup



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  • Cooking Time: N/A

Mussel and Saffron Soup

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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, 2-1/2 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.

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
Fresh parsley sprigs (opt)

Serves:

4 Servings
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