| 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 |
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) |
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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