| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Greek | Appetizers, Soups | 4 | Servings |
INGREDIENTS
| 2 | lb | Mussels |
| 1 1/4 | c | Dry white wine |
| 1 1/2 | c | Water |
| 3 | T | Butter |
| 1 | T | Olive oil |
| 1 | Onion, finely chopped | |
| 1 | Garlic clove, crushed | |
| 1 | Leek, trimmed fine shredded | |
| 1/2 | t | Fenugreek, finely crushed |
| 1 1/2 | T | All-purpose flour |
| 2 | Saffron strands, soaked in | |
| 1 | T | Boiling water |
| 1 1/4 | c | Chicken stock |
| 1 | T | Chopped fresh parsley |
| Salt to taste | ||
| Fresh ground pepper to taste | ||
| 2 | T | Whipping cream |
| Fresh parsley sprigs, opt |
INSTRUCTIONS
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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