Mussel & saffron soup
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Mussel & saffron soup
  Saffron    Appetizers    Soups    Seafood    Mussels  
Last updated 6/12/2012 1:01:06 AM. Recipe ID 24417. Report a problem with this recipe.
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      Title: Mussel & saffron soup
 Categories: Appetizers, Soups, Seafood
      Yield: 4 servings
 
      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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Recipe ID 24417 (Apr 03, 2005)

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