Free Recipe Mussel and Saffron Soup 2
Recipe Type: A Recipes
Recipe Preparation: boil
Cooking Ingredients for Mussel and Saffron Soup 2 Recipe
2 lb Mussels 1
1/2 tb All-purpose flour
1 1/4 c Dry white wine
2 pk Saffron strands, soaked in
1 1/2 c Water
1 tb Boiling water
3 tb Butter 1
1/4 c Chicken stock
1 tb Olive oil
1 tb Chopped fresh parsley
1 Onion, finely chopped
Salt to taste
1 Garlic clove, crushed
Fresh ground pepper to taste
1 Leek, trimmed, fine shredded
2 tb Whipping cream
1/2 ts Fenugreek, finely crushed
Fresh parsley sprigs (opt)
Mussel and Saffron Soup 2 Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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