Mussel& Saffron Soup
Yield
8 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
mussels
|
|
| 1 ¼ | cups |
white wine
dry |
*
|
| 1 ½ | cups |
water
|
|
| 3 | tablespoons |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
garlic
clove,peeled and minced |
|
| 1 | each |
leeks
trimmed, fine shredded |
*
|
| ½ | teaspoon |
fenugreek
finely crushed |
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 2 | packages |
saffron threads
soaked in 1 tablespoon boiling water |
*
|
| 1 ¼ | cups |
chicken broth
|
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | tablespoons |
heavy whipping cream
|
|
| Fresh | parsley |
parsley leaves
sprigs , optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
mussels
|
|
| 296 | ml |
white wine
dry |
*
|
| 355 | ml |
water
|
|
| 45 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
garlic
clove,peeled and minced |
|
| 1 | each |
leeks
trimmed, fine shredded |
*
|
| 2.5 | ml |
fenugreek
finely crushed |
|
| 23 | ml |
all-purpose flour
|
|
| 2 | packages |
saffron threads
soaked in 1 tablespoon boiling water |
*
|
| 296 | ml |
chicken broth
|
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 3E+1 | ml |
heavy whipping cream
|
|
|
parsley leaves
sprigs , optional |
*
|
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 to 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, 2½ 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 to 3 minutes.
Garnish with parsley sprigs, if desired, and serve hot.
