Ahoy! All seafood lovers will really enjoy this hearty feast. Garnish with fresh parsley.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 9 g, Cholesterol 27 mg, Fat 10.4 g, Fiber 0.7 g, Protein 9.7 g, SaturatedFat 2.5 g, Sodium 343.1 mg, Sugar 2.9 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love