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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Cream of Mussel & Saffron Soup
      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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Content ©1998
Last Modified Sunday, 30-Jul-2006 13:18:25 EDT