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| Mussel And Saffron Soup Recipe |
Category: Appetizers
Rating:
N/A
Servings: 4
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Ingredients
2 lb mussels
1 1/4 cup dry white wine
1 1/2 cup water
3 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 leek, trimmed, fine shredded
1/2 teaspoon fenugreek, finely crushed
1 1/2 tablespoon all-purpose flour
2 pkg saffron strands, soaked in
1 tablespoon boiling water
1 1/4 cup chicken stock
1 tablespoon chopped fresh parsley
1 salt to taste
1 fresh ground pepper to taste
2 tablespoon whipping cream
1 fresh parsley sprigs (opt)
Cooking 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.
appetizers,soups
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