Mussel & Saffron Soup

Serves:

Ingredients:

2 lb Mussels
2 tb Whipping cream
Fresh ground pepper to taste
Salt to taste
1 tb Chopped fresh parsley
1 1/4 c Chicken stock
1 tb Boiling water
2 pk Saffron strands, soaked in
1 1/2 tb All-purpose flour
1/2 ts Fenugreek, finely crushed
1 Leek, trimmed, fine shredded
1 Garlic clove, crushed
1 Onion, finely chopped
1 tb Olive oil
3 tb Butter
1 1/2 c Water
1 1/4 c Dry white wine
Fresh parsley sprigs (opt)

Method:

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.