saffron mussel bisque

Ingredients

• Servings: 6
• 2 pounds mussels, cleaned and debearded
• 1 1/4 cups
• 1 1/2 cups water
• 3 tablespoons margarine
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 leek, bulb only, chopped
• 1/2 teaspoon fenugreek seeds, finely crushed
• 1 1/2 tablespoons all-purpose flour
• 6 saffron threads
• 1 1/4 cups chicken broth
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 2 tablespoons whipping cream

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 1 hr 10 mins


• place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. set aside.
• 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 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 broth. bring to a boil, cover and simmer gently for 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.