Title: Mussel, Ginger & Saffron Chowder
Categories: Chowder Shellfish Main
Yield: 6 Servings

4	tb	(1/2 stick) unsalted butter
1/2	c	Chopped shallots
2	tb	Minced fresh ginger
2	tb	Minced seeded jalapeno chilies
1	tb	Minced garlic
2	c	Dry white wine
1	tb	Soy sauce
2	lb	Mussels, cleaned, debearded
2 1/2	c	Coarsely chopped leeks (white & pale green parts only)
1 1/2	c	Coarsely chopped fennel
1	md	Onion, chopped
1	c	Chopped peeled carrot
3/4	c	Chopped peeled potato
2	c	Bottled clam juice
1		Bay leaf
1	c	Whipping cream
1/8	ts	Ground saffron
		Chopped fresh cilantro

Melt 2 T butter in heavy large saucepan over low heat. Add shallots, ginger, chilies and garlic and saute 5 minutes. Add wine and soy sauce and bring to boil. Add mussels; cover and cook until mussels open, about 4 minutes. Using slotted spoon, transfer mussels to bowl, discarding any that do not open. Remove mussels from shells; discard shells. Strain and reserve mussel cooking liquid.

Melt remaining 2 T butter in same saucepan over medium heat. Add leeks, fennel, onion, carrot and potato and saute 10 minutes. Add clam juice, bay leaf and reserved mussel cooking liquid and bring to boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Discard bay leaf. Stir cream, saffron and mussels into soup and heat through; do not boil. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro.

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