Free Recipe Mussel and Saffron Soup
Recipe Type: Free Appetizer Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Mussel and Saffron Soup 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 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.
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