saffron mussel soup

4 lb mussels
3 cups water
3 cups dry white wine
1/4 - 1/2 stick butter
1 T olive oil
1/2 c onion, finely chopped
3-5 shallots, finely chopped
2 cloves garlic, crushed
1-2 leeks, white and pale green parts only, finely shredded
1 t fenugreek, finely crushed
3 T flour
4 grams saffron threads, soaked in 1/4 c boiling water
3 cups chicken stock
2 T fresh parsley, chopped
salt and pepper to taste
3 T whipping cream

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 deep 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, 1/2 gal. of reserved cooking liquid and chicken stock. bring to a boil, cover and simmer gently 15 minutes.

meanwhile, remove 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.