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