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Saffron Mussel Bisque

"Ahoy! All seafood lovers will really enjoy this hearty feast. Garnish with fresh parsley."

Ingredients :

• 2 pounds mussels, cleaned and debearded
• 1 1/4 cups white wine
• 1 1/2 cups water
• 3 tablespoons margarine
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 leek, bulb only, chopped
• 1/2 teaspoon fenugreek seeds, finely crushed
• 1 1/2 tablespoons all-purpose flour
• 6 saffron threads
• 1 1/4 cups chicken broth
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 2 tablespoons whipping cream

Instructions :

Prep : 35M	Cook : 6M	Ready in : 1H10M

• Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.
• 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 broth. Bring to a boil, cover and simmer gently for 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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