*  Exported from  MasterCook  *
                           MUSSEL & SAFFRON SOUP
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
   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.
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