Mussel & Saffron Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Mussels,
1 1/4 cup: Dry white wine,
1 1/2 cup: Water,
3 tbsp: Butter,
1 tbsp: Olive oil,
1: Onion, finely chopped
1: Garlic clove, crushed
1: Leek, trimmed, fine shredded
1/2 tsp: Fenugreek, finely crushed
1 1/2 tbsp: All-purpose flour,
2 package: Saffron strands, soaked in
1 tbsp: Boiling water,
1 1/4 cup: Chicken stock,
1 tbsp: Chopped fresh parsley,
Salt to taste,
Fresh ground pepper to taste,
2 tbsp: Whipping cream,
Fresh parsley sprigs, opt
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.
Source from luhu.jp
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.
Source from luhu.jp