MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Cream of Mussel & Saffron Soup
Categories:
Yield: 5 Servings
12 Fresh mussels
1/2 Dry white wine
3 Cloves garlic; peeled
Pinch oregano
1/2 md Potato; diced
1 Leek; diced
1 md Onion; dieced
1 Stalk celery; diced
3 tb Butter
1 qt Fish stock
Pinch saffron
2 c Heavy whipping cream
Clean mussels well and remove beards discarding
any that are open. Place mussels in a large pot
with wine, garlic, and oregano; cover and cook
over high heat 6-8 minutes, or until mussels open.
Discard any that have not opened. Remove mussels
from shells and chop finely; discard shells.
Strain broth thru cheesecloth. In large, separate
saucepan, lightly sauté potato, leek, onion, and
celery in butter. Add fish stock, chopped mussels
and strained broth. Cook until vegetables are very
tender; puree mixture in food processor or
blender. Return mixture to saucepan, add saffron
and cream; boil until reduced by a quarter. Strain
through a fine strainer and serve.
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