Saffron mussel bisque

Yield:  6

Preparation time 35 minutes: total cooking time 35 minutes.

Ingredients

• 8 saffron threads
• 2 pounds mussels, cleaned and debearded – (1000grams)
• 1 cup water – (250ml)
• 1 ½ cup white wine – (375ml)
• 3 tablespoon butter – (45ml)
• 1 tablespoon olive oil – (15ml)
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 leek (bulb only) chopped
• ½ teaspoon fenugreek seeds, finely crushed – (2.5ml)
• 1 ½ tablespoons all-purpose flour (22.5ml)
• 1 ¼ cups chicken broth – (310ml)
• Pinch of cayenne
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped – (15ml)
• 2 tablespoon whipping cream – (30ml)

Directions

1. Place the saffron threads in a small bowl and add a tablespoon of boiling water to make a saffron tea.  Set aside.
2. Scrub the mussels clean and remove beards.  Discard any mussels that have cracked shells or do not close tightly when tapped.   In a saucepan, bring the water and wine to a boil.  Add the mussels.  Cover and cook over high heat, shaking the pan frequently, until the shells are open (approximately 6-7 minutes).  Strain the mussels over a large pot in order to reserve your cooking liquid.  Discard any mussels that remain closed.
3. In a large saucepan, heat the butter and oil.  Add onion, garlic, leek and fenugreek seeds and cook for approximately 5 minutes.  Stir in flour and continue cooking for 1 minute.  Add the saffron tea, 2 ½ cups of the reserved mussel cooking liquid, and the chicken broth.  Bring to a boil, cover and simmer for about 15 minutes.
4. Meanwhile, remove the mussels from their shells leaving 12 in tact. Add all the mussels, both shelled and de-shelled, to the soup and heat through (2-3 minutes).  Season with salt, pepper, cayenne and parsley.  Add the whipping cream and mix.  Ladle the soup into bowls and garnish with parsley sprigs.   Try and leave two whole mussels in each bowl.