Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Mussels 1 1/2 tb All-purpose flour
1 1/4 c Dry white wine 2 pk Saffron strands, soaked in
1 1/2 c Water 1 tb Boiling water
3 tb Butter 1 1/4 c Chicken stock
1 tb Olive oil 1 tb Chopped fresh parsley
1 Onion, finely chopped Salt to taste
1 Garlic clove, crushed Fresh ground pepper to taste
1 Leek, trimmed, fine shredded 2 tb Whipping cream
1/2 ts Fenugreek, finely crushed Fresh parsley sprigs (opt)

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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