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Title: Mussel & Saffron Soup
Categories: Appetizer Soup Seafood
Yield: 4 Servings

2lbMussels
1 1/4cDry white wine
1 1/2cWater
3tbButter
1tbOlive oil
1 Onion, finely chopped
1 Garlic clove, crushed
1 Leek, trimmed, fine shredded
1/2tsFenugreek, finely crushed
1 1/2tbAll-purpose flour
2pkSaffron strands, soaked in
1tbBoiling water
1 1/4cChicken stock
1tbChopped fresh parsley
  Salt to taste
  Fresh ground pepper to taste
2tbWhipping 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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